Title: Smoked Trout Souffle
Categories: Fish Smoke Egg French
Yield: 6 Servings

1/2	lb	Hot smoked lake trout
6		Eggs; seperated
1	c	Milk
1/4	c	Flour
1/4	c	Butter
1/2	ts	Dry mustard
1	tb	Parsley; chopped
1	ds	Cayenne

Beat yolks. Melt butter, blend in flour and seasonings, add milk gradually and cook with constant stirring. Stir a little of the hot sauce into the egg yolks, then add egg mixture to the remaining sauce, stirring constantly. Flake fish and add it and the parsley to the sauce.

Beat egg whites until stiff. Fold salmon mixture into the egg whites. Pour into a well greased 2 qt casserole. Bake in a 350 oven for 45 min or until souffle is firm in the center.

From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller

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