Perfect for lunch or brunch, this is a classic soufflé that begins with a thick cream sauce. It bakes in the convection oven in about one-third the time of a conventional oven, although at the same temperature.

　　

Ingredients

makes 4 servings

　　3 tablespoons butter

　　1 tablespoon freshly grated Parmesan

　　4 tablespoons all-purpose flour

　　1 teaspoon salt

　　1 cup milk, heated

　　2 tablespoons chopped fresh flat-leaf parsley

　　1 teaspoon dried dill weed

　　1 tablespoon freshly squeezed lemon juice

　　4 eggs, separated

　　1 1/2 cups flaked, cooked salmon

　　

Step 1

Position the oven racks so that the top rack is one level below the center of the oven. Preheat the oven to convection bake at 350°F. Grease a 1 1/2-quart soufflé dish with 1 tablespoon of the butter and dust evenly with the Parmesan.

　　

Step 2

Heat the remaining 2 tablespoons butter in a 2-quart saucepan and blend in the flour and salt. Slowly whisk in the milk and heat to boiling, stirring or whisking vigorously. Cook until thickened. Remove from the heat and add the parsley, dill, and lemon juice.

　　

Step 3

Whisk the egg yolks and salmon into the cream sauce.

　　

Step 4

Whip the egg whites until they hold short, distinct peaks. Fold about half of the whites thoroughly into the sauce; gently fold in the remaining whites.

　　

Step 5

Pour the batter into the soufflé dish and bake for 35 minutes, until lightly browned and almost completely set in the center. Serve immediately.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.