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–+ servings

Salmon Dill Soufflé

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

Ingredients
  

  • 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

Instructions
 

  • 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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