Salmon Rice Puff

Name: Salmon Rice Puff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3-4 servings.
Ingredients: 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

This simple recipe is from the 1930s, but it's just as delicious today. My mother served it with creamed vegetables.

Ingredients

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

Directions

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.

Nutrition Facts

1 cup: 325 calories, 15g fat (6g saturated fat), 171mg cholesterol, 709mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 30g protein.

Originally published as Salmon Rice Puff in Country December/January 2005

Reviews

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Average Rating:

sandilh

Apr 23, 2013

Lemon flavor was a little too strong for me, but otherwise my family and I liked it. I used leftover fresh salmon. Also added some broccoli to make it more of a complete meal, and added a small amount of plain greek yogurt to the eggs & milk.