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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a salmon loaf I have been making since the 1960's and everyone that has ever tried it, raves over it. It takes a little more time than some but it is worth it!! This is also great cold. Ingredients:
1 (1 lb) can salmon |
1/2 cup milk |
3 cups soft breadcrumbs |
1/4 cup butter or 1/4 cup margarine, melted |
1/3 cup salmon liquid |
3 egg yolks, beaten |
2 tablespoons chopped onions |
1 tablespoon lemon juice |
1/8 teaspoon pepper |
3 egg whites, stiffly beaten |
Directions:
1. Drain salmon, reserving liquid.
2. Flake salmon.
3. Scald the milk, add breadcrumbs and butter and let stand 5 minutes.
4. Add salmon liquid and beat until smooth.
5. Add egg yolks,onion,lemon juice,pepper,and salmon;mix thoroughly.
6. Fold in egg whites.
7. Pour in a well greased 1 1/2 quart loaf pan.
8. Bake in 350 degree oven 50 to 60 minutes or until firm in the center,remove from oven and let stand for 5 minutes.
9. Loosen from side of pan with a spatula and invert onto plate.
10. I usually make creamed peas to go with this or sometimes I use a can of celery soup diluted with half a can of milk, both ways are great.
11. This has been a favorite of mine for years, it is a little fussy but trust me, it is worth it.
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