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Salmon And Cheese Puff

Canadian.kitchen's picture
Ingredients
  Canned pink salmon 7 3⁄4 Ounce (1 Can)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Chicken soup/Celery soup 1 Cup (16 tbs)
  Eggs 3 , separated
  Soft bread cubes 2 Cup (32 tbs)
  Grated onion 1 Tablespoon
  Lemon juice 2 Teaspoon
  Parsley flakes 1 Tablespoon
Directions

Discard salmon skin.
Mash bones, salmon and juice together.
Beat in cheese, soup, egg yolks, bread cubes, onion, lemon juice and parsley.
Fold in stiffly beaten egg whites and scrape into a deep buttered 9 X 6-inch bake dish.
Set dish in a pan of hot water and bake at 350F for 40 minutes or until centre is set and top puffy and brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Beating
Ingredient: 
Salmon

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