On Line Cookbook

Timbales of Salmon

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.