unsalted butter for greasing the pan

Fine dry bread crumbs

3 tablespoons unsalted butter

4 tablespoons flour

1-1/2 teaspoons curry powder (she recommends Sun Brand - which is our favorite too)

1-1/2 cups milk - warmed with 1 sprig fresh thyme

1-1/2 teaspoons fine sea salt

Freshly ground black pepper to taste

A few gratings of fresh nutmeg

6 large egg yolks

1-1/2 cups cooked fresh salmon fillet (3/4 pounds salmon - skin removed)

7 large egg whites

Fresh lemon juice for serving

course sea salt for serving

Finely chopped scallions for serving


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This recipe originally comes from an interesting and beautiful cookbook, Russel Wright's Menu Cookbook, by Ann Wright and Mindy Heiferling (Gibbs Smith, 2003). Russel Wright was a pioneer of mid century modern design. He designed and created lines of china, flatware, glassware and furniture. What many don't know is that Wright also liked to cook. Tired of meatloaf and spaghetti, he collected menus of recipes which he kept in a loose leaf notebook. Included were suggestions on which china and linens to use with each menu - photos of which are included in the cookbook.

Wright's daughter, Ann, has now published these family recipes in this cookbook, which includes beautiful photos of her father's flatware, china and linens. It is a great addition to your coffee table - especially for those who are fans of the mid-century modern era.

Appropriate to the times (the 1950s), she includes a number of souffles within the cookbook. This recipe is a perfect way to use up leftover cooked salmon - plus it forwards my campaign to bring back the souffle. You can also use canned salmon, with a little picking-over.

Ann recommends rushing the souffle to the table as soon as it comes out of the oven with a hardy, "Voila!". However, she also says not to stress about it - the souffle can wait for a few minutes, and if it falls a bit, it will still taste good.