Salmon Loaf Recipe by Ruth Paget
Serves 6
Ingredients:
-1 (1-pound) can salmon
-2 cups cooked salmon with skin removed
-2 cups bread crumbs
-1 beaten egg
-1/2 cup salmon liquid from canned salmon liquid
-3 tablespoons cornstarch
-2 tablespoons chopped parsley
-2 tablespoons melted butter
-2 tablespoons lemon juice
Steps:
1-Preheat oven to 375 degrees Fahrenheit.
2-Drain canned salmon and reserve liquid. Add bread crumbs and egg to the canned salmon and cooked salmon and blend well.
3-Place canned salmon liquid in a measuring cup and add water to make ½ cup liquid. Add cornstarch to the liquid and stir to dissolve. Add this liquid to the salmon-bread crumb mixture and blend well.
4-Add parsley, melted butter, and lemon juice to the salmon-bread crumb mixture and blend well.
5-Shape salmon mixture into a loaf and place in a greased bread loaf pan.
6-Bake for 40 minutes. Once baked, let the salmon loaf stand for 5 minutes before placing the loaf on a serving platter.
Serve with mustard-sour cream dressing on the side.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
