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For a fluffy and inexpensive way to serve seafood, try this delicious recipe. The salmon makes this dish so tasty and I love to serve these as appetizers or bring them to pot-lucks.—Marilyn Kutzli, Clinton, Iowa
Nutritional Facts 1 serving (1 piece) equals 209 calories, 12 g fat (4 g saturated fat), 141 mg cholesterol, 664 mg sodium, 9 g carbohydrate, 1 g fiber, 16 g protein.
Originally published as Salmon Puff in Reminisce September/October 1991, p31
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Dec. 22, 2012 by JKevin
This was great - didn't change a thing. I will serve this again everyone loved it.
Reviewed on Oct. 03, 2011 by nickolina1940
Not only are the bones chock full of calcium but the bones soften in the canning process. I live in salmon country in Ak. and I have canned salmon for 45 years. The bones are my favorite part!
Reviewed on Oct. 03, 2011 by Dihy
Wonderful recipe and very easy! I used leftover fresh salmon rather than the canned and it turned out really well! I also added grated carrot and about a cup of sauteed mushrooms for a "complete meal" casserole. It's been added to my recipe book of favorites!
Reviewed on Feb. 12, 2011 by nlwhite911
Sorry your husband does not like salmon or tuna. In answer to "all the bones": keep in mind, they have lots of calcium in them. If you mash all of the salmon before adding the other ingredients, you will not even notice them. Trust me. I've been preparing salmon and sardines this way for at least 50 yrs and no complaints ever. Think of all the benefits you get! That should be enough of an incentive.
Reviewed on Oct. 28, 2010 by brkornhaus
I've never used canned salmon before and found all the tiny bones tedious to remove. I also found the flavor to be very much like tuna, which my husband doesn't like, so this is not a keeper for me.
Reviewed on Jul. 23, 2010 by Trilby Yost
Love this recipe! Even those who say they don't like fish like this puff. I've been making this for almost nineteen years, since I first found it in Reminisce magazine.
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