Tuesday, January 26, 2010

Salmon Timballs

Or what I like to call "Salmon Souffle".

Salmon Timballs
from my Grandma Lybbert

1/4 cup butter
1/2 cup fine dry breadcrumbs
1 1/3 cups milk
1 pound canned salmon, flaked
1 tablespoon chopped parsley
4 eggs, slightly beaten
1 teaspoon salt
1/2 teaspoon pepper

Melt butter in saucepan, add breadcrumbs and milk.  Cook until slightly thick, stirring constantly.  Mix salmon, parsley, eggs and seasonings together.  Add sauce to salmon mixture.  When you are adding the sauce to the salmon mixture, pour a little bit in and stir it up good before adding the rest.  This will prevent your eggs from cooking.  Put into greased custard cups or ramekins and place in a pan of hot water.  You want the water to go at least half-way up the ramekin.  Bake at 350 degrees for about 30 minutes. Place on a platter and pour creamed peas over the top if desired.


{cooks note}
This dish not only looks pretty, but it tastes really good too.  Good enough that my four year old requested it for dinner.  Hot dog!  You can purchase canned salmon at any grocery store, but Costco sells it in packs of 6 for $9.99.  They are 7 ounce cans and the recipe calls for 1 pound.  I use two cans to equal 14 ounces and it turns out great every time.  I make my own breadcrumbs for this dish, and others, because it is super easy and cheap.  I blend the bread in my blender and freeze it in freezer zip lock bags.  Here, let me show you.

Plain white bread for a $1.

The place on my Bosch where the blender attaches.

Another view of my Bosch.  I have the older series.  There is a much cooler one out now.

Twist the cap off and voila, you are ready to put the blender on.

I introduce to you, the Bosch blender.

This has nothing to do with the blender, I just wanted to show you.  The cord conveniently winds up for easy storage.  Please don't judge me on how dirty it is.  My husband did it.

Tear your bread up into large chunks.  I usually blend 3 slices of bread at one time. If you do more than that, the blender can't reach all of the bread on the top.  Trust me.

The three slices of bread in the blender.

In about 3 seconds your bread turns to this.

Store it in air tight containers or freezer zip lock bags.  Now onto the Salmon Timballs, aka Salmon Souffle.

Two cans of salmon.  This stuff is really good.

The salmon, fresh parsley (you don't have to use fresh, I just happened to have some in my refrigerator) salt and pepper. I didn't show you the picture of the eggs in with it because it looked really gross.

My ramekins.  You can also use custard cups or any other small glass cup that is oven safe.  I use my ramekins for a lot of things.  I'll show you more sometime.

Everything mixed together and poured into greased ramekins.  I use a 9x13 glass dish for my water.  I fill the dish up so the water is at least half-way up the ramekins.

Hot out of the oven.  Notice how the top is slightly browned.  You will want to use tongs, or something similar to take them out of the hot water.

Don't these look lovely?  I know there are a lot of people out there that do not like seafood, but I'm telling you  these are divine.  They should pop right out of the dish when tipped upside down, but don't worry if you have to use the help of a knife to pull away the edges.  I serve mine with creamed peas and red potatoes.  Recipe for that coming soon.

{Don't forget about the giveaway...ends Thursday at 11:59 pm}


Chief Momma said...

Yummmmmmmmmmmmmmmm. I need to get those dishes.

Aunt Debbie said...

I was just going to complement you on how CLEAN your Bosch is.

Aunt Debbie said...

do you have to adjust your baking recipes for your altitude compared to what you've made in other places you've lived?
My sister-in-law who lives in high altitude has had trouble with her baking.

Candace said...

Yes, I have had to adjust my recipes a number of times. It's a trial and error thing each time I move. When I lived in Utah I had to add more liquid to things because the leavening agents tend to work too quickly when it comes to higher elevations. Here in Texas, I always have to add more flour to my bread. Another big factor is the oven...unfortunately every oven cooks things differently.

Erin said...

thanks Candace for a salmon recipe!

Jenn said...

This looks so yummy!! We love Salmon at our house. Where can I buy those little cups? (I forgot what they're called) Have you ever made your bread crumbs with whole wheat bread? I'm kind of a whole grain junkie!! Thanks Candace-- keep up the good work-- I just love your blog!!

Candace said...


I have used whole wheat bread for the crumbs and it turns out just fine. As for the ramekins, I got mine at Pier 1, but I have seen them at stores like Target and Walmart.

sherrie bebe said...

Well, I made this last night with the potatoes and peas you suggested. I didn't have ramekins and plunged in anyway with an improvisation. They looked similar, but were a bit bigger. It turned out tasting delicious...but it didn't look like yours! It didn't raise or brown much. Maybe I'll have to get some ramekins or custard cups for next time. I'll just need more recipes I can use them with so it'll be worth buying them! And, while I'm requesting, I'd also love more ideas on how to use canned salmon if I'm going to stock up on it! Thanks!