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Thread: Salmon Cheese Souffle Report

  1. #1
    Kent Guest

    Default Salmon Cheese Souffle Report

    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






  2. #2
    Storrmmee Guest

    Default Re: 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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