Mackerel Soufflé

1 1lb can Mackerel
1 Tbsp chopped onion
3 tbsp. butter
4 1/2 tbsp flour
1 c thick sour cream
3/4 to 1 tsp salt
few grains pepper
1/2 tsp celery salt
4 eggs

Drain the mackerel and reserve the liquid. Remove skin and bones and break the fish into fine flakes. Cook the onion in butter over a low flame, stirring occasionally. Place over hot water, add the flour and mix well. Add the mackerel juice and sour cream and cook, stirring constantly, until thickened. Add the salt, pepper and celery salt and stir into the slightly beaten egg yolks gradually. Cool slightly and fold in the mackerel and the stiffly beaten egg whites. Pour into a buttered baking dish and bake in a moderate oven (325degreesF) for about 50 minutes. 6 servings.

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