Cook flour, butter for 3-4 minutes to form a roux. Add milk. Cook till thick. Temper egg yolks and add to milk mixture. Salt and pepper to taste. Cook slowly 2 minutes longer. Mix with 1 can of flaked salmon. Fold in egg whites
Bake in well greased souffle pan at 400-425 degrees for 30 minutes.
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This is the only way I could ever eat salmon.
Originally Submitted
8/20/2010
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