Salmon Soufflé

1          7.75 oz. can Oregon’s Choice Gourmet Chinook Salmon
3          Tbsp butter
3          Tbsp flour
¼         tsp salt
1          pinch of cayenne
1          cup hot milk
4          egg yolks, beaten
½         tsp dry mustard
1          tsp Worcestershire sauce
¼         tsp dried thyme
7          egg whites, stiffly beaten

Melt the butter in a saucepan.  Stir in the flour, salt and cayenne.  Gradually stir in the hot milk and cook, stirring until the sauce is smooth and thickened.  Remove sauce from the heat and stir in the egg yolks, mustard, Worcestershire sauce, thyme and salmon.  Let cool.  Then fold in the stiffly beaten egg whites, pour into a buttered soufflé dish and bake in a pre-heated oven at 350 degrees for 45 to 50 minutes.  Sprinkle with paprika and serve at once with hollandaise sauce.  Serves 4.

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