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

i think i would far prefer the crab, still can't go to the salmon though,
Lee
"Kent" > wrote in message
...
> 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
>
>
>
>
>