recipe Mom submitted by Marina Melt butter in sauce pan; add flour mix to combine. Gradually add liquid (* using reserved salmon broth, add milk to equal 1 cup) whisk to combine. Continue stirring to make smooth white sauce; remove from heat. Add small amount of white sauce to beaten egg yolk, blending thoroughly. Then stir yolk mixture into white sauce; Add the following ingredients to white sauce.

1 can of Red-Sockeye Salmon, boned, drained (reserve liquid) and flaked, remove any skin etc.

Beat 5 egg whites until peaks are formed with electric mixer. Fold egg whites into Cooled salmon mixture.

Place in well greased 6 cup souffle dish. Place dish in preheated 400 F. oven, along with a bowl of water 1 inch deep. Reduce heat to 375 F. 350 F. for 45 - 55 min. Or until golden brown. Serve immediately.