Ingredients
1 (15 1/2 oz.) can salmon, drained
1 c. (4 oz.) Swiss cheese, shredded
1/2 c. onion, chopped
2 Tbsp. flour
4 eggs
1 c. milk
3/4 tsp. salt
Method
Sources
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Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Domed stoneware baker traps steam for artisan crust at home
Long oval pan with rack — poach whole salmon, trout
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Domed stoneware baker traps steam for artisan crust at home
Long oval pan with rack — poach whole salmon, trout
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Toss salmon, cheese and onion with flour; spread in greased pie plate. Beat eggs slightly; beat in remaining ingredients. Pour egg mixture over salmon mixture. Cook uncovered in 350° oven until knife inserted in center comes out clean, 35 to 40 minutes. Let stand 10 minutes before cutting.