Salmon Pudding with Rice

Preparation info

  • For


    people as a main course
    • Difficulty


    • Ready in

      1 hr 15

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

This is adapted from a Swedish recipe in Alan Davidson’s North Atlantic Seafood. The original version uses salted salmon instead of fresh.


  • 170 g/6 oz/¾ cup rice: Thai Fragrant, Calrose, Japanese, or a risotto rice such as Arborio or Vialone Nano
  • 340 g/12 oz/2 cups salmon fillet, cut into small cubes
  • 285 ml/½ pint/ cups milk
  • 56 g/2 oz butter
  • 2 eggs, separated
  • ½ tsp salt
  • ¼ tsp ground white pepper
  • 1 tsp sugar
  • 3–4 tbsp breadcrumbs


Wash the rice in several changes of water, and drain. Beat the egg yolks in a bowl for 1–2 minutes. Beat the whites until stiff.

Heat the milk in a saucepan until it almost boils. Put in the rice, stir once, and leave it to simmer until all the milk has been absorbed by the rice (this takes about 15 minutes). Take the pan off the heat, stir in the butter, and set aside to cool.

When the rice is cool, stir in the beaten egg yolks, the salmon, salt, pepper and sugar. Finally, fold in the stiffly beaten egg whites, and adjust the seasoning.

Butter a 1-litre/ pint/ cup pie or soufflé dish, sprinkle 2 tablespoons of breadcrumbs over the bottom, and pour in the rice and salmon mixture. Spread the remaining breadcrumbs on top of this, and bake in a preheated oven at 180°C/350°F/Gas Mark 4 for 40–45 minutes, so that it is lightly browned.

Remove the dish from the oven, let it rest for 3 or 4 minutes, then run a knife around the edge and turn the pudding out on to a plate. Cut into portions with a sharp knife wetted in warm water. Serve immediately, with melted butter if you like.