Creamed Salmon in Rice Ring
Submitted by Slim
Canned salmon and hard-boiled eggs in a mushroom-beer cream sauce served in a molded rice ring. A retro dinner party centerpiece that’s back in style.
YIELD
4 servingsPREP
5 minCOOK
45 minREADY
1 hrsThis recipe is pure mid-century entertaining, and honestly, it deserves a comeback.
Canned salmon and diced hard-boiled eggs get folded into a thick cream sauce made with mushroom soup and beer (yes, beer!) for a savory filling with surprising depth.
The whole thing gets spooned into a buttered rice ring molded right on the serving plate, making a presentation that looks like you fussed for hours.
Garnish with pimiento strips or watercress and watch your guests light up.
Pro Tips
- Pack the buttered rice firmly into the ring mold while it’s still hot; it holds its shape much better that way.
- Use a light lager or pale ale for the sauce; hoppy beers can turn bitter when reduced.
- Drain and flake the canned salmon well, and pick through it for any small bones or skin.
- Run a knife around the edges of the mold before flipping it onto the plate for a clean release.
Ingredients
Directions
Cook onion in butter until lightly browned; add flour and blend.
Gradually add mushroom soup and beer. Cook over low heat until thickened, stirring constantly.
Season with salt and pepper.
Add flaked salmon and diced hard-cooked eggs.
Cook rice.
Add 2 tablespoon of butter and blend with fork; pack into buttered ring mold and turn out on hot serving plate.
Fill rice ring with salmon mixture. Garnish with pimento or watercress.
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