Salmon Puff

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.