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Wednesday, June 17, 2009

Salmon Loaf

Ingredients

  • 1 can (16 ounces) salmon
  • 3 cups fine dry bread crumbs
  • 1 1/2 tablespoons chopped parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 2 eggs, beaten
  • reserved salmon liquid and enough milk to make 3/4 cup

Instructions

Drain salmon, reserving liquid, and break into large pieces in a bowl. Remove the bones and any excess skin. Stir in bread crumbs, parsley, lemon juice, salt, pepper, and butter; blend well.

Place mixture in a well greased loaf pan.

Add enough milk to the salmon liquid to make 3/4 cup. Combine eggs with liquid and pour over the salmon mixture. Bake loaf at 350° for 45 minutes or until loaf is set in the center.
Salmon loaf serves 6.

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NOTE: For a less eggy loaf, mix the egg and liquid with the salmon before placing the mixture into the loaf pan instead of pouring the liquid over the top of the mixture.

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