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  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

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

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1092 Calories from Fat 573

% Daily Value*

Total Fat 64 g97.9%

Saturated Fat 20.6 g103.2%

Trans Fat 0.6 g

Cholesterol 778.4 mg259.5%

Sodium 3323.8 mg138.5%

Total Carbohydrates 35 g11.5%

Dietary Fiber 5.5 g21.9%

Sugars 5.7 g

Protein 83 g165.3%

Vitamin A 71.4% Vitamin C 40.4%

Calcium 74.1% Iron 114.3%

*Based on a 2000 Calorie diet

Salmon And Cheese Puff Recipe