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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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During the Depression, Mom's tasty salmon loaf was a welcome change from the usual meat loaf everyone made to stretch a meal. I still like a lot of the make-do meals of those days, but this loaf is one of my favorites. Ingredients:
1 can (14-3/4 ounces) salmon, drained, bones and skin removed |
1 small onion, finely chopped |
1/2 cup soft bread crumbs |
1/4 cup butter, melted |
3 eggs, separated |
2 teaspoons lemon juice |
1 teaspoon minced fresh parsley |
1/2 teaspoon salt |
1/8 teaspoon pepper |
olive cream sauce: |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups milk |
1/4 cup chopped pimiento-stuffed olives |
Directions:
1. In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper.
2. In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture.
3. Transfer to a greased 8-in. x 4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before slicing.
4. Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in olives. Serve with salmon loaf. Yield: 4 servings.
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