- 5 eggs
- 4 tablespoons flour
- 4 tablespoons butter
- 1 1/2 cup hot milk
- 1 teaspoon Dijon mustard
- 6-8 oz smoked whitefish
Separate the eggs. Heat the flour with the butter and sauté a bit. Slowly add hot milk and a pinch ground cardamom. Stir until smooth.
Cool the mixture then add the Dijon mustard and 4 yolks. Flake smoked whitefish, stir in, and set aside.
Beat the 5 egg whites stiff and fold quickly into the other. Turn into buttered 7-8 cup soufflé dish. Bake at 375° for 45 minutes.