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SALMON SOUFFLÉ WITH CUCUMBER SAUCE
1-1/2 c cooked salmon, broken into flakes
1-1/3 c cream sauce (3tbsp butter, 3 tbsp flour and 1 c milk, thickened over heat in a saucepan)
1 tsp minced onion or green onion
1 tbsp lemon juice
1/3 c fine cracker crumbs
2 eggs, separated
salt and white pepper to taste
Combine salmon, cream sauce, onion, lemon juice and cracker crumbs thoroughly. Stir in egg yolks, season to taste. Beat egg whites to stiff peaks. Fold into salmon mixture and spoon into well buttered 4" custard cups. Place cups in Bain Marie at 325 F for 35-45 minutes or until done. Turn out on warm plates and top with cucumber sauce.
Cucumber sauce:
1 - 8 oz package of cream cheese, softened
1/4 c sour cream
1/4 tsp salt
1 tbsp wine vinegar
1 tsp finely minced onion
1/2 c whipping cream, whipped
1 medium cucumber, finely chopped
cayenne
Beat cream cheese until light, stir in sour cream, salt, vinegar and onion. Fold in whipped cream, then cucumber. Add cayenne to taste.
Heat the mixture in double boiler to warm, stirring occasionally.
Serves 4 |
