"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salmon Loaf Recipe

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This recipe for Salmon Loaf, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Haws
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 1/2 oz.) can salmon (drained & skin & bones removed
2 c. soft bread crumbs (white or wheat)
2 T. chopped onion or chopped green onion
1 T. butter or margarine, melted
1/2 c. milk
1 slightly beaten egg

Directions:
Directions:
Flake salmon. In a bowl, combine salmon, bread crumbs, onion, butter, salt and pepper. Combine milk and egg and add to salmon mixture and mix thoroughly. Shape into a loaf in a greased shallow baking pan or a greased 7 1/2 x 3 1/2 x 2 inch loaf pan. Bake at 350 for 35 to 40 min.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
Good served with cream of celery soup over the top or on the side. (Do not dilute with milk.)

 

 

 

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