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.