- 4 large eggs, lightly beaten
- 1/2 cup whole milk
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 2 cups soft bread cubes (about 2-1/2 slices)
- 1 tablespoon minced parsley
- 1 small onion, minced
- 2 tablespoons butter, melted
- 1/2 teaspoon lemon juice
- Preheat oven to 350°. In a large bowl, combine eggs, milk and soup; stir in remaining ingredients.
- Pour into a greased 11x7-in. baking dish. Bake 50 minutes or until set. Let stand 5 minutes before serving. Yield: 6-8 servings.
Reviews forSalmon Puff
"Very good! So easy to put together on a work night. I did add a little chopped green and red pepper. Instead of canned salmon, I used chicken of the Sea Pink Salmon pouches, which are already cleaned of bones and skin. I made a thin white sauce with peas in which we spooned over the individual pieces! Family loved it! Thanks so much!"
"This was easy to make and tasted great! I didn't change anything. I will definitely be making this again. Thanks for sharing this recipe!"
"This was great - didn't change a thing. I will serve this again everyone loved it."
"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!"
"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."
"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."
"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."