Preheat the oven to 300F
Take a medium sized casserole and spread butter over it
In a strainer, drain the salmon and clean any skin or large bones remaining
Next, take a large mixing bowl, beat the egg yolks, and set aside
Keep the egg whites for later use
On low flame, melt the butter in a large saucepan
Slowly add in the flour and stir for about two minutes
Make sure to stir with a wooden fork or spatula
Once the butter and flour are mixed, pour full-fat milk and grated parmesan cheese gradually
Keep stirring while pouring the milk, otherwise, clumps might form
Cook the mixture until the consistency is thick like a sauce
Now, pour one-fourth of this sauce into the egg yolk mixture
Mix it well and then pour the beaten egg yolk mixture into the saucepan
Stir until it blends into a smooth sauce
In the same saucepan, add salt, black pepper, nutmeg powder, parsley, and chives
Add the flaked salmon too and stir everything together
Now, beat the egg whites at a medium speed
Beat until a stiff peak forms, the egg whites must not be dry
Gradually, paddle the egg white mixture into the salmon mixture that you prepared in the saucepan
Once paddled nicely, transfer the whole salmon mixture into the casserole
Gently tap the casserole on the counter to remove any air bubbles
Place the casserole into the oven and bake for 1 hour
Do not open the oven frequently
Once cooked, it will turn into a light golden brown color
Take it out hot and fresh and serve! Delish!
