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Salmon Puff

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Submitted by joensandi

Salmon puff is a make-ahead microwave casserole layering canned salmon, seasoned croutons, and cheddar cheese in an egg custard with Worcestershire and dry mustard.

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

8 hrs

Think of this as a salmon strata that cooks in the microwave. Layers of flaked canned salmon, seasoned croutons, and cheddar cheese soak overnight in a savory egg custard spiked with Worcestershire sauce and dry mustard, then cook up puffy and set in about 15 minutes.

The overnight soak is what makes this work. The croutons absorb the egg-milk mixture and soften into a bread-pudding-like texture, while the salmon flavor permeates every layer. Rushing this step means dry croutons and an uneven cook.

The two-stage microwave method cooks the custard through at full power first, then drops to 70% to melt the cheese topping gently without overcooking the eggs underneath.

Chef Tips

  • Flake the salmon well and remove the backbone completely. Nobody wants a surprise crunch of bone in a creamy casserole.
  • Let it stand a full 5 minutes after microwaving. The residual heat finishes cooking the center and firms up the custard for cleaner slices.
  • Use sharp cheddar for the best flavor. Mild cheddar melts well but doesn’t contribute much taste against the salmon.
  • This works in a conventional oven too. Bake at 350°F (175°C) for 45 to 50 minutes until set and golden.

Variations

  • Swap canned salmon for canned tuna for a more budget-friendly version.
  • Add chopped fresh dill or chives to the egg mixture for an herby boost.
  • Layer in blanched broccoli florets for added color and vegetables.

Ingredients

1 453.6
POUND G CANNED SALMON
2 473
CUPS ML CROUTON
seasoned
2 473
CUPS ML CHEDDAR CHEESE
grated, divided
4 4
LARGE LARGE EGGS
1 ½ 355
CUPS ML MILK
½ 2.5
TEASPOON ML WORCESTERSHIRE SAUCE
½ 2.5
TEASPOON ML DRY MUSTARD
1 5
TEASPOON ML SALT
1
X PAPRIKA
to taste *

Directions

Drain and flake salmon.

Remove backbone and discard.

Place 1 cup croutons in 2-quart microwave-safe casserole.

Sprinkle 1 cup salmon and 1 cup cheese over croutons.

Repeat layers of croutons and salmon.

Beat eggs, and blend in milk, Worcestershire sauce, dry mustard and salt.

Pour over salmon mixture.

Refrigerate, covered overnight or several hours.

Remove cover and microwave on high 8 to 10 minutes, or until just set.

Sprinkle remaining cheese and paprika over top.

Microwave at 70 percent 2 to 4 minutes, or until cheese is melted and starts to brown.

Allow to stand 5 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 334g (11.8 oz)
Amount per Serving
Calories 594 53% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 373mg 124%
Sodium 1755mg 73%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 104g
Vitamin A 21% Vitamin C 0%
Calcium 88% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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