Salmon soufflé (Saumon soufflé) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 36) by Wolfgang Puck

  • shallots
  • ground cayenne pepper
  • whipping cream
  • mayonnaise
  • eggs
  • salmon
  • butter
  • herbs of your choice
  • pike fillets
  • EYB Comments

    See recipe for herb suggestions. See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for herb suggestions. See recipe for variation.

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