Thread: Salmon Cheese Souffle Report

i think i would far prefer the crab, still can't go to the salmon though,
Lee
"Kent" <[email protected]> wrote in message
news:in0718$8va$[email protected]..
> I've made the salmon souffle I spoke of above twice. It's excellent. If
> any haven't made souffle before it's far easier than it looks on youtube.
> I follow Julia Child's original recipe, doctoring it a bit depending on
> what I put in the dish. Here's her original recipe.
> http://www.food.com/recipe/classic-c...a-child-296752
>
> I use 3 yolks and 6 whites, rather than the 4 yolks to 5 whites. I use
> less cheese with a fish like salmon or crab. I drop in 1 TB of tomato
> paste, which adds a slight bit of richness to the dish. I think there's a
> huge difference between fresh and canned salmon. I'd avoid the latter. It
> is excellent with dungeness crab, as I can add a bit of homemade crab
> stock to the sauce.
>
> Cheers,
>
> Kent
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