FoodBanter.com - Salmon Souffle

First, i need to apologize for the 'touch of this' style of cooking i
do. These are 'recipes' handed down and you are taught by a mother or
aunt or. There isn't a written method and everyone adds their own touches.

couple of the small cans of salmon..... i prefer Sockeye or Pink
varieties.... the small cans say 213 grams, so 426 grams or just about 1 lb

one yellow onion, juiced or minced very finely on the grater

2 or 3 LARGE eggs (use 2 and wait)

squeeze of lemon or lime juice or REAL lemon and a dash of zest

3 or 4 slices of DRY bread, blenderized into crumbs

about 1/2 cup of milk with the juice from the canned salmon (that's
total, not in addition)

1. flake the salmon and mash it with a fork so it's very finely textured

2. add the beaten eggs, milk, onion then lemon/lime juice

3. mix well

4. add bread crumbs, mix well

The salmon should have a 'pudding that isn't set' texture to it. This
is where you may have to add more egg or a touch more milk or more
bread. (back to the 'see what's in the fridge' method)

place mixture in a casserole dish, bake at 350F for about 45 min (when
the toothpick comes out dry)

variation: add parmesan cheese atop the 'souffle' allowing it to brown
a bit

variation: spices of choice, and i forgot the garlic!

This may not appear to be very diabetic friendly, but this souffle
should easily serve 6 (or 4 bigger eaters). I usually serve it with
cream corn (ya, i know, more carbs LOL) and a nice spinach salad.

enjoy!