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Salmon Rice Puff

This simple recipe is from the 1930s, but it's just as delicious today. My mother served it with creamed vegetables.
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    3-4 servings


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

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  • 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.

  • mguhl
    Jul 5, 2010

    No comment left