Scandanavian Salmon Souffle

This is a soufflé in spirit more than technique. There’s no separated egg whites or careful folding here. Canned salmon, whole wheat bread torn into pieces, and a simple egg-milk custard all get mixed together and baked until set. It’s quick, practical, and Scandinavian in its restraint.

Dill, lemon juice, and a touch of Worcestershire sauce season the filling. The dill is the signature Scandinavian touch, pairing with the salmon the way it always has in Nordic cooking. Chopped onion, celery, and parsley add enough texture to keep things interesting without complicating the recipe.

Evaporated skim milk instead of cream or whole milk keeps this firmly in low-fat territory while still producing a custard that sets up properly. The whole wheat bread absorbs the liquid and gives the soufflé body.

This makes a single serving in a small soufflé dish. It’s done when a knife inserted in the center comes out clean, about 35 minutes.

Kitchen Tips

• Break the bread into small, pea-sized pieces. Large chunks won’t absorb the custard evenly and create dry spots.
• Drain the canned salmon well. Excess liquid will make the soufflé watery and prevent it from setting properly.
• Don’t open the oven door during the first 25 minutes of baking. The temperature drop can cause the soufflé to collapse.
• Serve immediately. Like all soufflés, this deflates as it cools.

Variations

• Crab version: Replace the canned salmon with canned crabmeat and swap the dill for Old Bay seasoning.
• Cheese addition: Stir in a tablespoon of grated Parmesan for a richer, more savory finish.