Grandmas Salmon Soufflé Food

SMOKED SALMON SOUFFLéS

Steps:

• Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.
• Heat oven to 200C/180C fan/gas 6. Butter 6 x 150ml soufflé dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden. Cool; don't worry if they sink.
• To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.
• When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. Top with the crème fraîche and bake for 10-15 mins at 200C/180C fan/gas 6 until the soufflés start to puff up. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.

SALMON SOUFFLE

Steps:

• Melt butter in small sauce pan.
• Add flour, milk, salt and pepper.
• Boil until thick and then remove from heat.
• Add salmon and slighty beaten egg yolks.
• Beat egg whites until stiff and fold inches.
• Pour into greased souffle dish or other deep baking dish.
• Bake at 350 for 20-25 minutes or until golden brown.

SMOKED SALMON SOUFFLé

Steps:

• Preheat oven to 375°F. and butter and flour a 2-quart soufflé dish, knocking out excess flour.
• In a large saucepan cook onions in butter over moderate heat, stirring, until softened. Add salmon and cook, stirring, 5 minutes. Stir in flour and cook over moderately low heat, stirring, about 2 minutes.
• In a small saucepan heat milk to a bare simmer and add gradually to salmon mixture, stirring constantly. Boil salmon mixture, stirring constantly, until thickened, about 2 minutes. Remove pan from heat and whisk in egg yolks, dill, and Parmesan. Transfer salmon mixture to a large bowl.
• In another large bowl with an electric mixer beat egg whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into salmon mixture to lighten and fold in remaining whites gently but thoroughly. Pour mixture into prepared dish and put in middle of oven.
• Reduce oven temperature to 350°F. and bake soufflé 50 minutes, or until puffed and golden and a tester comes out clean. Serve immediately.

GRANDMA'S SALMON SOUFFLé

Steps:

• Preheat oven to 350°.
• Grease a casserole dish.
• In one bowl, beat together salmon, egg yolks, soup, salt and pepper.
• In another bowl, beat egg whites with an electric mixer until stiff.
• Fold the two mixtures together with a spatula, then pour into casserole dish.
• Bake for 1 hour.

GRANDMA IRENE'S CORN SOUFFLE

Steps:

• Preheat oven to 350 degrees F.
• Heat a medium skillet over a medium/high flame and melt the butter. Add the onions and sweat until limp but not browned. In a large bowl combine the corn, broken-up crackers, eggs, milk, flour, baking powder, red peppers, parsley and cooked onions and stir well to combine. Season mixture with salt and pepper and scrape into a prepared 9 by 13-inch glass or ceramic casserole that has been sprayed with no-stick. Garnish with paprika, to taste. Cover with foil and bake for 25 minutes, then remove the foil and continue to bake for 30 minutes more. The souffle is ready when the top is golden brown and springs back to the light touch. Cool for 5 to 10 minutes and serve immediately, or reheat in a slow, 250 degrees F for 10 to 15 minutes.

SMOKED SALMON SOUFFLé TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a flour-dusted surface and use to line a 22cm tart tin, leaving the excess pastry overhanging the edge. Line with baking parchment and baking beans, and bake blind for 15 mins. Remove the paper and bake for 10 mins more.
• Meanwhile, make the filling: put the butter, flour and milk in a pan. Heat, stirring all the time, until it makes a very thick, smooth sauce. Stir in the egg yolks, lemon zest, dill and seasoning.
• Beat the egg whites in a clean bowl with an electric hand whisk until they hold their shape, then fold carefully into the sauce.
• Tear the salmon slices into large pieces and arrange half over the base of the tart with half the goat's cheese. Spoon over the soufflé sauce, then arrange the remaining salmon and cheese on top with some extra dill and black pepper. Bake for 25-30 mins until puffed up and golden. Trim the pastry edges. Transport still in the tin, or on a serving plate, wrapped with foil.

GRANDMA'S SWEET POTATO SOUFFLE

Steps:

• Combine sugar, butter, syrup and eggs. Add salt, cinnamon, ginger and nutmeg. Beat with mixer until fluffy. Stir in mashed potatoes. Spoon mixture into a greased 2-qt. baking dish.
• Prepare topping: Mix all topping ingredients together in a small bowl until crumbly.
• Sprinkle topping over portato mixture and bake in 350 degree oven for 30 minutes.

SALMON SOUFFLE

Steps:

• Preheat oven to 350F Butter 1 quart baking dish.
• Place a larger pan in oven.
• Add a small measure of hot water to pan.
• Separate eggs.
• Beat whites until stiff.
• Mix first 4 ingredients and cook in a saucepan over low/med.
• heat until thick.
• Cool slightly.
• Add cracker crumbs, onion, beaten egg yolks, lemon juice and S&P.
• Flake one can of salmon and add to mixture.
• Lastly fold in stiffly beaten egg whites.
• Pour into baking dish.
• Place baking dish in the pan of water in the oven.
• 350F degrees for 45 minutes.
• Don't peek or open oven door!
• Serve immediately.

SOUFFLE - GRANDMA'S CHEESE PUDDING

Steps:

• Bring the milk to the boil in a saucepan, place the breadcrumbs in a bowl, and pour the milk over. Stir in the cheese.
• In a bowl, lightly beat the eggs with mustard and with milk and breadcrumbs. Season. Blend with the above mixture.
• Butter a large, shallow 5 pint ovenproof dish well, and pour in the cheese pudding mixture. Bake in the oven at 350F for about 45 minutes, until lightly set and golden.
• Serve at once with a crisp salad that uses all of your favorite ingredients, with a lovely, herby dressing.

GRANDMA'S SALMON LOAF

Steps:

• Drain canned salmon liquid into measuring cup. Add milk to total 1 cup.
• Flake salmon and add to milk/salmon liquid.
• Combine with all remaining ingredients and mix lightly.
• Pour mixture 8"X4" loaf pan, either well greased or treated with cooking spray.
• Bake at 375 degrees for 45 minutes to one hour.
• Serve with lemon wedges.