"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 Horn/Horne Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dayla Horne
Added: Thursday, September 10, 2009


1 lb. can salmon
1 c. soft bread crumbs
3/4 c. cold whole milk
2 eggs, well beaten
2 T. minced onions
1 T. lemon juice
2 T. melted butter or margarine
3/4 tsp. celery salt
1/4 tsp. dry mustard
1/4 tsp. black pepper
1/2 tsp. parsley flakes

Drain and flake salmon, remove skin and bones, add remaining ingredients. Mix well and pour into a greased 1-1/2 qt. loaf pan. Bake 1 hour at 350, top should be golden brown and should be firm, yet moist.




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