Cold Salmon Cake Recipe

Name: Cold Salmon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can salmon; 8 -10 medium potatoes; 1 ½ cups Miracle Whip; 1 medium onion; 1 medium tomatoes; 2 hard-boiled eggs; 4 small dill pickles; 12 olives; 12 head iceberg lettuce; ¼ cup milk

Servings: persons

1
peel and boil potatoes until soft.
2
drain potatoes and return to pot.
3
add finely chopped onion, can of salmon (including the juice).
4
1/2 cup Miracle Whip, salt and pepper to taste and milk.
5
mash potatoes until smooth.
6
place this mixture in a covered container and refrigerate until cool (about 30 min).
7
wash lettuce and place over the bottom of a dinner plate.
8
slice tomato, egg, olives and dill pickles.
9
spoon cold mixture onto the bed of lettuce and form into a dome.
10
using the remaining Miracle whip cover the top as if icing a cake.
11
arrange remaining ingredients on the top in a decorative way.
12
cover and refrigerate for an hour to let set.
13
slice and enjoy.

658

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (15 ounce) can salmon, 8 -10 medium potatoes, 1 ½ cups Miracle Whip, 1 medium onion, and more.

Yes, Cold Salmon Cake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cold Salmon Cake

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