Combine all ingredients and chill. Serves 6.
Salmon salads delight smart San Francisco—try one tonight
SALMON SOUFFLÉ
1 can (7¾ ounces) salmon ¼ cup butter or margarine ¼ cup flour ½ teaspoon powdered mustard ¼ teaspoon salt Dash cayenne pepper 1 cup milk 6 egg yolks, beaten 1 tablespoon chopped parsley 6 egg whites
Drain and flake salmon. Melt butter; blend in flour and seasonings. Add milk gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot sauce into egg yolk; add to remaining sauce, stirring constantly. Add parsley and salmon. Beat egg whites until stiff. Fold salmon mixture into egg white. Pour into a well-greased, 2-quart casserole. Bake in a moderate oven, 350°F., for 45 minutes or until soufflé is firm in the center. Serves 6.
SALMON SOUTHERN CORNBREAD
1 can (7¾ ounces) salmon 1 cup sifted flour 1 cup cornmeal 4 teaspoons baking powder ¼ cup sugar ½ teaspoon salt 1 egg, beaten 1 cup salmon liquid and milk ¼ cup butter or other fat, melted