Easy Salmon Souffle
published by catsnk9mom on Feb 21, 2010
The best part of this souffle is it all goes in one bowl and the eggs don’t need to be separated. Therefore, no egg whites to whip; no souffle to fall. This recipe easy enough to make for a weekday dinner. Yet, elegant enough for a dinner party. Pair it with a salad and breadsticks for a complete meal.
1 cup biscuit mix
1 cup milk or half and half
1 cup sour cream
1 teaspoon dried dill weed
1 small dill pickle or pickle spear, finely chopped
4 eggs
1 14.5oz can salmon, drained and flaked
1 cup shredded Swiss cheese
Heat oven to 375 degrees. Spray a 9 inch square baking or cake pan with cooking spray. Empty drained salmon onto a plate. Remove any bones, cartilage, or skin while flaking the salmon. Set aside. In a mixing bowl, stir biscuit mix, milk, sour cream, dill weed, pickle, and eggs until smooth and well blended. Gently stir in salmon and cheese. Pour into baking dish. Bake 40 to 45 minutes or until a knife inserted into the center comes out clean.
# 1 by subhashlaxmin
February 22nd, 2010 at 2:21 am #
nice post