0.5 lb boiled salmon fillets (or 1 can pink salmon)
1 lb warm potato puree
0.25 cup milk
Salt, pepper, sweet red pepper on taste
Separate egg yolks and egg whites.
Blend fish fillets.
Cut the onions into small cubes.
Whip all ingredients but the egg whites together.
Grease sides and bottom of a soufflé oven-safe dish, and place the whipped mix into the dish.
Whip egg whites.
Pre-heat an oven to 380 F (180 C).
Cover the soufflé mix with a thin layer of whipped egg whites, and place in the oven.
Bake for about 25 minutes, serve immediately.