Elegant Salmon Loaf

Quoted message said:

Sounds improbable but is there something that could be called an elegant salmon loaf which is made
from a very good canned salmon. Thanks. I don't cook meats but have to make something like this.

Here is my Aunt Susan's salmon loaf recipe. My Uncle catches lots of salmon and steelhead, and my
Aunt cans it. This is a tasty dish.

SALMON OR STEELHEAD LOAF

1 pint salmon (or one large can of store bought) 2 beaten eggs 1 can mushroom soup
3/4 c buttered cracker crumbs (I use italian seasoned bread crumbs with melted butter instead, maybe
1/4 cup butter)
4/2 ts celery seed
5/4 ts pepper 1 tb lemon juice chopped onion to taste (I also grate a little garlic into mine)

Mix all together and place in loaf pan or casserole. Cover lightly with bread crumbs. Bake for 1
hour at 325F. Enjoy!

Ben
--
Never wear your best pants when you go to fight for freedom.

Thank you.

Quoted message said:

Quoted message said:

Sounds improbable but is there something that could be called an elegant salmon loaf which is made
from a very good canned salmon. Thanks. I don't cook meats but have to make something like this.

Here is my Aunt Susan's salmon loaf recipe. My Uncle catches lots of salmon and steelhead, and my
Aunt cans it. This is a tasty dish.

SALMON OR STEELHEAD LOAF

1 pint salmon (or one large can of store bought) 2 beaten eggs 1 can mushroom soup
3/4 c buttered cracker crumbs (I use italian seasoned bread crumbs with melted butter instead,
maybe 1/4 cup butter)
1/2 ts celery seed
1/4 ts pepper 1 tb lemon juice chopped onion to taste (I also grate a little garlic into mine)

Mix all together and place in loaf pan or casserole. Cover lightly with bread crumbs. Bake for 1
hour at 325F. Enjoy!

Ben

In article <[email hidden]>,

Quoted message said:

Sounds improbable but is there something that could be called an elegant salmon loaf which is made
from a very good canned salmon. Thanks. I don't cook meats but have to make something like this.

Try this one. It's a little different:

Garden Salmon Loaf

SAUCE:
3/4 cup peas, frozen -- thawed
4/4 cup plain nonfat yogurt 1 tablespoon Dijon-style mustard 1 teaspoon dried dill black pepper
-- to taste

LOAF: 30 ounces salmon, canned -- skin and bones removed 1 cup shredded carrots 1 cup oats, rolled
(raw) 1 cup plain nonfat yogurt
5/4 cup sliced green onions 3 egg whites -- lightly beaten
6/3 cup chopped green bell pepper 1 tablespoon Dijon-style mustard
7/4 teaspoon pepper

SAUCE: Combine all ingredients in a small bowl; mix well. Cover and chill. Heat oven to 350°F. Spray
a 9x5" loaf pan with cooking spray.

LOAF: Combine all ingredients in a large bowl; mix lightly, but thoroughly. Press into pan; bake
50-60 minutes or until light golden brown. Let stand 5 minutes before slicing. Serve immediately
with sauce.

--
Life is like a roll of toilet paper the closer you get to the end... the faster it goes..

Bob Gottlieb

that sounds good too. do you think a change between the yoghurt to sour cream. i don't like yoghurt.
Thank again.

Bob Gottlieb said:

In article said:

Sounds improbable but is there something that could be called an elegant salmon loaf which is made
from a very good canned salmon. Thanks. I don't cook meats but have to make something like this.

Try this one. It's a little different:

Garden Salmon Loaf

SAUCE:
3/4 cup peas, frozen -- thawed
3/4 cup plain nonfat yogurt 1 tablespoon Dijon-style mustard 1 teaspoon dried dill black
pepper -- to taste

LOAF: 30 ounces salmon, canned -- skin and bones removed 1 cup shredded carrots 1 cup oats, rolled
(raw) 1 cup plain nonfat yogurt
3/4 cup sliced green onions 3 egg whites -- lightly beaten
1/3 cup chopped green bell pepper 1 tablespoon Dijon-style mustard
1/4 teaspoon pepper

SAUCE: Combine all ingredients in a small bowl; mix well. Cover and chill. Heat oven to 350°F.
Spray a 9x5" loaf pan with cooking spray.

LOAF: Combine all ingredients in a large bowl; mix lightly, but thoroughly. Press into pan; bake
50-60 minutes or until light golden brown. Let stand 5 minutes before slicing. Serve immediately
with sauce.

In article <[email hidden]>,

Quoted message said:

that sounds good too. do you think a change between the yoghurt to sour cream. i don't like
yoghurt. Thank again.

It would be richer and better

--
Life is like a roll of toilet paper the closer you get to the end... the faster it goes..

Bob Gottlieb

Bob Gottlieb said:

In article said:

that sounds good too. do you think a change between the yoghurt to sour cream. i don't like
yoghurt. Thank again.

It would be richer and better

Every now and then adding something with extra oil makes a loaf fall apart too easily (I did this
once). I think this one would be fine, but keep in mind you wouldn't bite into it and say "ugh,
yougurt". I assume you just don't want the rest of a container hanging around. blacksalt