Salmon Souffle - Kraft Recipes Top
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Salmon Souffle

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  • Remove bones & skin from salmon. Mix in onion dip, egg yolks, & red pepper. Beat egg whites & cream of tartar until stiff and fold into salmon mixture.
  • Put crumbs in 3-4 individual souffle dishes. Divide souffle between dishes. Top each with slice of lemon, sprinkle with paprika.
  • Bake at 325°F to 350 for 25 to 35 minutes (until top starts to dry and brown).


I use a 20 oz. Corelle dish and get 3 servings. Also since I have a convection oven I use the lower temp., usually takes about 30 min. These can also be done in muffin tins (lined with paper cups) or 2 quart casserole - adjust baking time accordingly. They are great served with a salad & hot rolls.

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