On Line Cookbook
Timbales of Salmon
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
The Quick & Easy Electic Skillet Cookbook By: Ceil Dyer

Serves/Makes:6 Servings

  • 1 7-1/2-ounce can salmon
  • 3 eggs
  • 1/2 cup (125 ml) light cream
  • 1 tbsp (15 ml) lemon juice
  • 1/2 tsp (2 ml) salt
  • 1/4 tsp (1 ml) pepper
  • Remove the skin and bones from salmon and mash fine.
  • Separate the eggs.
  • Add egg yolks and cream to salmon and blend well.
  • Mix in lemon juice, salt, and pepper.
  • Beat egg whites until stiff and fold into mixture.
  • Pour into 8 well-greased custard cups.
  • Preheat skillet to 250 degrees (125 C.).
  • Place custards cups in skillet.
  • Pour sufficient hot water around them to reach halfway up the cups.
  • Cover skillet and cook 20 to 30 minutes or until firm.
  • Unmold onto serving plates.
  • Note: this could also be baked in an oven in a water bath. Cooking time will vary.
Insert in book: I serve these little salmon custards with creamed peas and pickled peaches, which seem to go well together.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.