Scotch Salmon Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8 oz cooked salmon
  • 3 tablespoons cooked rice
  • 1 egg
  • 2 tablespoons milk
  • Salt and pepper
  • ½ teaspoon mixed chopped chervil and tarragon
  • ½ teaspoon chopped celery leaves


    Flake the salmon and mix it with the rice, egg, milk, seasoning and herbs. Put into a buttered ovenware dish and cover with a buttered paper. Steam for thirty minutes. Turn out and serve with briefly-steamed cucumber marbles and with melted butter, which can be flavoured with a little anchovy essence or grated horseradish.

    NOTE: Make cucumber marbles by cutting out with a potato baller.