Publisher Photo
Publisher Photo
Perlene Hoekema of Lynden, Washington suggests, "This recipe is a delicious way to use leftover salmon."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 2 eggs, lightly beaten
  • 2/3 cup 2% milk
  • 1/2 cup sour cream
  • 3/4 cup dry bread crumbs
  • 1 teaspoon seafood seasoning
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon dill weed
  • 3 cups fully cooked flaked salmon
  • 3 tablespoons chopped celery
  • 2 tablespoons chopped onion
  • 4-1/2 teaspoons lemon juice
  • TOPPING:
  • 1-1/3 cups mayonnaise
  • 1 tablespoon prepared mustard
  • 1 egg white
  • 2 tablespoons minced parsley

Directions

In a large bowl, combine the eggs, milk and sour cream until smooth. Add the bread crumbs, seafood seasoning, lemon-pepper and dill. Stir in the salmon, celery, onion and lemon juice.
Transfer to greased 11x7-in. baking dish. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean.
Meanwhile, in a small bowl, combine mayonnaise and mustard. In a small bowl, beat egg white until stiff peaks form; fold into mayonnaise mixture. Spread over salmon mixture.
Bake 10-15 minutes longer or until lightly browned. Sprinkle with parsley. Yield: 8 servings.
Originally published as Mustard Salmon Puff in Taste of Home April/May 1999, p18

Nutritional Facts

1 cup: 452 calories, 38g fat (7g saturated fat), 103mg cholesterol, 486mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 16g protein.

  • 2 eggs, lightly beaten
  • 2/3 cup 2% milk
  • 1/2 cup sour cream
  • 3/4 cup dry bread crumbs
  • 1 teaspoon seafood seasoning
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon dill weed
  • 3 cups fully cooked flaked salmon
  • 3 tablespoons chopped celery
  • 2 tablespoons chopped onion
  • 4-1/2 teaspoons lemon juice
  • TOPPING:
  • 1-1/3 cups mayonnaise
  • 1 tablespoon prepared mustard
  • 1 egg white
  • 2 tablespoons minced parsley
  1. In a large bowl, combine the eggs, milk and sour cream until smooth. Add the bread crumbs, seafood seasoning, lemon-pepper and dill. Stir in the salmon, celery, onion and lemon juice.
  2. Transfer to greased 11x7-in. baking dish. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean.
  3. Meanwhile, in a small bowl, combine mayonnaise and mustard. In a small bowl, beat egg white until stiff peaks form; fold into mayonnaise mixture. Spread over salmon mixture.
  4. Bake 10-15 minutes longer or until lightly browned. Sprinkle with parsley. Yield: 8 servings.
Originally published as Mustard Salmon Puff in Taste of Home April/May 1999, p18

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