What? Puffs?....you talkin' souffle you talkin' cream puffs filled with?....appetisers? main dish?....What???

Good point. This would be for a main course family weeknight dinner. Souffle sounds OK! Didn't google that... Um, to me, 'cream puffs' is sweet, not savory.

Cream puffs have no sugar....it's what you put in then or on them that has the sugar.
Look for recipes for crab puffs....I would make a salmon puff much the same.
Most of the recipes are made using cream puff dough and filling them with either a cold crab mix or a hor crab mix...I have seen somewhere one using wonton skins....and I have linked to one that is like a fritter.
Maybe look for crab or shrimp souffle....
Or wing it....make a heavy white sauce,season it well.....add some (???) flaked salmon, beaten egg yolks and lastly add the stiffly beaten whites.....
Just make a cheese souffle with added salmon...
Linda c

Here is a link that might be useful: fried crab puffs

Hey Jessy!

Give these a try. They draw raves every time I make them and you can fill them with almost anything! You might try a special salmon salad or a salmon Newbuerd type thing if you want it hot.

Alexa

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Herbed Profiteroles

8 tbsp unsalted butter
1 cup milk
½ tsp salt
fresh ground pepper to taste
1 cup all-purpose flour
5 large eggs
½ tsp baking powder
1 tbsp assÂt chopped fresh herbs (basil, parsley, thyme, tarragon)

Preheat the oven to 375. Line a baking sheet with parchment paper.

In a small saucepan over high heat, combine the butter and milk and whisk until the butter has melted and the mixture has come to a boil. Stir in the S&P. Add the flour all at once and stir vigorously until the mixture comes away from the sides of the pan and forms a ball of dough. Remove from the hear and turn the mixture into the bowl of an electric mixer.

Beat in the eggs, one at a time, until each is well incorporated. Add the baking powder and herbs and beat until the herbs are thoroughly distributed.

Using a pastry bag without the tip, squeeze 16 generous golf-ball sized blobs of the dough onto the baking sheet. Bake until golden brown, smooth on the bottom and dry inside, for about 25 to 30 minutes. Remove from the oven and allow profiteroles to cool on a rack before filling.

Jessy here are a couple that I found. Is this what you had in mind?

Salmon Soufflé

2 tablespoons of flour
2 tablespoons of butter, melted
1 cup of milk
2 eggs, separated
1/2 teaspoon of salt
1/4 teaspoon of nutmeg
A dash of pepper
One 1 pound can of salmon, flaked

Blend flour into butter in saucepan, gradually add milk. Cook and stir until thickened. Slowly add a small amount of sauce to well beaten egg yolks, stir into remaining sauce. Add salt, nutmeg, pepper and salmon, fold in stiffly beaten egg whites. Place in greased 2 quart casserole. Bake at 325ºF. for 45 minutes. Garnish with lemon. Makes 4 - 6 servings

Salmon Loaf is good, too. I have a recipe at home that I have made, but here is one that I found online. You could tweak it with some extra seasoning, maybe a little onion...

Salmon Loaf

INGREDIENTS:
1 (14.75 ounce) can salmon, undrained
1/2 cup crushed saltine crackers
1/2 cup milk
1 egg, beaten
salt and pepper to taste
2 tablespoons melted butter

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
Bake in a preheated oven for 45 minutes or until done.

Linda

Here's the souffle recipe I like from Craig Claiborne. A little different from Linda's. You could use the smaller ramekins & adjust the baking time:

SALMON SOUFFLE (serves 3)
3 TBL butter
3 TBL flour
1 cup milk
4 eggs, separated
2 egg whites
Salt, dry mustard & Worcestershire to taste
1 cup cooked salmon

Preheat oven to 375°. Melt the butter in a saucepan, stir in flour & blend with a whisk. Meanwhile, bring the milk to a boil & add all at once to the butter/flour mixture, stirring with the whisk until thickened & smooth. Cool the mixture.
Beat in, 1 at a time, the 4 egg yolks & cook briefly, stirring constantly with a whisk. Season w/salt, mustard & Worcestershire.
Flake the salmon & blend well into the white sauce & egg mixture.
Using a mixer, beat teh 6 egg whites until they steand in peaks. Do not overbeat. Fold the whites gently into the salmon mixture with a rubber spatula or wooden spoon, being careful not to overblend.
Pour into a buttered 2 qt souffle dish, place in the oven & bake 30-40 minutes. Serve with Hollandaise if desired.~~

Check below. The way to make light salmon cakes is not to overhandle the salmon mixture. The one below is baked.

Here is a link that might be useful: Salmon cakes or muffins

OK, acknowledged and perusing. Thanks everyone (and those yet to post) - I'll let y'all know what works. I'm out of time for cooking this week...luckily cans stick around for a while.

I thought about salmon gougeres when you posted salmon puffs. This recipe uses smoked salmon and a cream cheese filling, but you could try it with drained and flaked canned salmon.

Here is a link that might be useful: Salmon Gougere

Another name might be Salmon Muffins? Here is one I found that might be light because of the egg whites.

Salmon Muffins

Yield: 7 Servings

Ingredients:

* 1 1 lb can of salmon flaked
* 1/2 c Chopped onion
* 2 tb Lemon juice
* 1 1/2 ts Dill weed
* 1/4 ts Tabasco or dash or cayenne -pepper
* 3/4 c Cracker meal
* 2 Egg whites
* 1/2 c Milk
* 1/4 ts Salt
* 1/4 ts Pepper

Instructions:

From "Meals Without Squeals" by Christine Berman & Jacki Fromer. 1. Mix all ingredients well. 2. Shape into patties and place on a greased baking sheet or portion into greased muffin cups. 3. Bake at 400 F for about 20 min. Serves 7 preschool or 5 school-age children 1 meat Posted by Theresa Merkling. Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

You can try the following one.

Here is a link that might be useful: Salmon Scramble Recipe.