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Salmon Souffle Recipe

Salmon Souffle Recipe

6 servings



2/3 cup each: chopped green and red bell pepper

1 tablespoon margarine or butter

1/4 cup all-purpose flour

1 1/2 cups fat-free milk

3/4 teaspoon dried dill weed

1/4 teaspoon salt

1/8 teaspoon white pepper

2-3 egg yolks, lightly beaten

1 can salmon, drained, flaked

1 cup whole kernel corn

5 egg whites

Pinch cream of tartar


Saute bell peppers in margarine in large saucepan until tender, about 5 minutes. Stir in flour and cook 1 minute. Whisk in milk, dill weed, salt and pepper, heat to boiling. Whisk about half the mixture into egg yolks, whisk mixture into saucepan. Mix in salmon and corn.


Beat egg whites and cream of tartar in large bowl to stiff but not dry peaks, fold into salmon mixture. Pour into lightly greased 2-quart souffle dish. Bake, uncovered, at 350 degrees until golden brown and knife inserted near center comes out clean, about 45 minutes. Serve immediately.

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