Easy Salmon Souffle

3:08 pm on 7 June 2013


  • 4 tbsp butter
  • 3 tbsp flour
  • 220 ml milk, plus 1 tbsp extra
  • 1 cup grated cheese
  • 1 x 210 g can salmon
  • 4 egg yolks
  • salt and pepper
  • 5 egg whites
  • 1 tbsp butter, for greasing
  • 2 tbsp grated Parmesan (optional), for dusting
  • 1 tbsp flour, for dusting


Melt the butter in a saucepan then add the flour and stir until combined. Cook, stirring constantly, for about 1 minute then add the milk. Continue cooking, stirring constantly, until the sauce has thickened. Remove from the heat and stir in the grated cheese.

Mash the canned salmon to a paste with the extra tablespoon of milk and add it to the cheese sauce. Beat in the egg yolks and season generously with salt and pepper. Set aside.

Beat the egg whites until they form stiff peaks and then gently and carefully fold together with the salmon, cheese sauce and egg yolk mixture.

Tip gently into a deep baking dish that has been carefully buttered and dusted with Parmesan (if using) and flour.

Bake in a preheated 180°C oven for 25-30 minutes.

From Jesse Mulligan, 1–4pm

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