This simple recipe is from the 1930s, but it's just as delicious today. My mother served it with creamed vegetables.
- 2 eggs
- 1/2 cup 2% milk
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 1 cup cooked long grain rice
- 1/4 cup chopped green onion
- 1/4 cup chopped celery
- 4 tablespoons lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup shredded cheddar cheese
- In a large bowl, whisk eggs and milk. Stir in the salmon, rice, onions, celery, lemon juice and Worcestershire sauce. Transfer to a greased shallow 1-1/2-qt. baking dish.
- Bake, uncovered, at 375° for 20 minutes. Sprinkle cheese; bake 10 minutes longer or until cheese is melted. Yield: 3-4 servings.
Originally published as Salmon Rice Puff in Country December/January 2005, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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