Moroccan Salmon & Kasseri Souffle

It is a relatively recently adopted life principle. I've never liked leftovers. Something about the lack of pretty of foods crammed into tupperware. And congealed. I know it gets better, but I don't love it. I'm working on it.

The other day, I participated in a grill-off. Friendly. Competitive. Encouraged out-of-the-box cooking. Great fun. As a part of our menu, I bought salmon. Not just any salmon. Wild sockeye salmon. It was giving off its luster behind the glass case in the Adam's seafood section. It was beautiful.

Jeff & I prepared it with a Morocco-inspired dry rub. And grilled it, skin side down, over charcoal and a piece of oak. It was still beautiful. And delicious. There were leftovers. Enter newly adopted leftover principle. I had an idea for a souffle. Incorporate some of this salmon and some of the kasseri cheese. Also left over from the grill-off.

As expected, the souffle fell.* But who cares. Still enjoyable eating. Still kind of pretty. And an excellent use of leftovers.**

*It may not have been my fault, the deflation. I didn't have cream of tartar with which to whip the egg whites. I learned from a google search that cream of tartar does science-y things with egg whites. I guess still kind of my fault. I could have gone out and bought some. But I didn't want to. So there.

**As good as above concoction was, cold salmon was also amazing, possibly better. I had it with leftover couscous and leftover tzatziki sauce.

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Cheese Souffle (from Alton Brown)

Ingredients & Adjustments

butter, for greasing

2 tablespoons grated Parmesan

1 1/2 ounces (3 tablespoons) butter

3 tablespoons flour

1 teaspoon dry mustard

1/2 teaspoon garlic powder

1/8 teaspoon kosher salt

1 1/3 cups milk, hot

4 large egg yolks

6 ounces sharp Cheddar

2 ounces Kasseri cheese

4 ounces cooked salmon

5 egg whites plus 1 tablespoon water

1/2 teaspoon cream of tartar

Directions & My Notes

Use room temperature butter to grease an 8-inch souffle mold. I used 3 ramekins and put the balance into a small glass loaf pan. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.

Preheat oven to 375 degrees F.

In small saucepan, heat butter. Allow all of the water to cook out.

In separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.

Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

In separate bowl, beat egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from heat and add the cheese. Whisk until incorporated.

In separate bowl, using a hand mixer (I used the stand mixer), whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base.  Continue to add the whites by thirds, folding very gently.

Pour mixture into souffle. Fill to 1/2-inch from top. Place on aluminum pie pan. Bake 35 minutes. I feel like I cooked the small ramekins for about 40-45 minutes and the glass dish for 50-55 minutes.