This would work well as a dinner or brunch dish, but does take some time and effort to prepare. I found a three-quart stock pot worked best, but anyone with a proper souffle pan will probably want to use that instead. I used an electric stand mixer to beat the egg whites but it can be done by hand as well.
- 1 medium red onion chopped fine
- 8 tbsp butter
- 1 1/2 cups cooked salmon chopped roughly
- 6 tbsp flour
- 2 cups whole milk
- 8 eggs separated
- 2 tbsp fresh sage chopped fine
- 1 tbsp fresh dill chopped fine
- 1 cup grated Romano
Preheat oven to 400 degrees. Butter and flour whatever pan the souffle will be cooked in, knocking out any loose flour. In a large frying pan over medium heat saute onion in the remaining stick of butter until it begins to darken, about 15 minutes. Add salmon and cook until the fish breaks apart. Add flour and stir until incorporated and it begins to cook, about two minutes. In a small pan bring milk to a low simmer and gradually add to salmon pan. Stirring constantly over medium heat bring to a low boil and thicken. Remove pan from heat and whisk in egg yolks, dill, sage and Romano. Season with salt and pepper. In an electric mixer add egg whites and a pinch of salt. Whip on medium high speed until whites form stiff peaks, 1/4 at a time add egg whites to salmon mixture gently folding them into the batter trying to keep as much air in the whites as possible. Pour mixture into prepared pan and set in the middle of the oven. Turn heat down to 375 degrees and bake until puffed and golden brown on top, about 50 minutes. Try not to open the oven door while it bakes or the souffle could fall. It is done when a tester comes out clean.