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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Salmon Loaf Recipe

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This recipe for Baked Salmon Loaf is from The Drouillard Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can Red Sockey Salmon deboned, skinned and flaked with a fork. Retain liquid
1 egg
2 or 3 tbsp. finely chopped onion
Pepper
Directions:
Directions:
Mix together well and put in greased oven proof pan.

Crush crackers finely. I use a zip lock bag and a meat tenderizer to make it easier.

Ritz, french onion, etc.

Add some of the cracker crumbs to the salmon mixture.

Put remaining crumbs on top of salmon mixture.

Add 2 or 3 pats of butter on top of cracker crumbs.
Add milk over crackers to moisten

Bake at 425 F. until crackers are lightly browned.

 

 

 

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