Salmon Dill Soufflé

Dill and salmon make an excellent combination.

Salmon Dill Soufflé

Angie Halten
Dill and salmon make an excellent combination.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 4


  • 16 oz canned salmon reserve liquid
  • 2 eggs beaten
  • 1/2 cup rice flour
  • 1/4 cup potato starch
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 stalk celery chopped
  • 2 small onions chopped
  • 3/4 cup liquid salmon liquid + milk or water
  • 1 cup GF mayonnaise
  • 2 Tbsp dill weed


  • Remove all bones and dark skin from salmon (or mash up with fork to add calcium), and place in a large bowl.
  • Combine eggs, rice flour, potato starch, lemon juice, salt, pepper, celery, onion and liquid from salmon in a food processor. Process until vegetable are finely chopped. Add to salmon and mix thoroughly.
  • Spoon into lightly oiled 9 x 5 inch loaf pan. Bake at 350°F for about 45-50 minutes.
  • Sauce: combine mayonnaise with dill weed and blend well. Cover each salmon slice with the mayonnaise and dill sauce and serve.
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See also
Shrimp & Pineapple Stirfry


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