"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

Savory Salmon Loaf Recipe

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This recipe for Savory Salmon Loaf, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Keri Young


1 (14 3/4 oz) can salmon (in Spain I use 450 grams tuna)
1 1/2 c. saltine cracker crumbs, divided
1/4 c. melted butter
2 large eggs, beaten
1/4 c. chopped green bell pepper
1/4 c. grated onion
1 T. butter, melted
1/4 tsp. pepper
1 T. dried parsley
1 T. Worcestershire sauce
2 T. ketchup
1/4 tsp. Tabasco sauce (opt)
4 slices cooked bacon, halved
Cucumber Cream Sauce

Drain salmon, reserving 1/3 c. liquid. Remove bones and skin. Flake salmon with a fork. Brown 1 c. cracker crumbs in 1/4 cup butter in a skillet over medium heat; set aside. Combine salmon, reserved liquid, remaining 1/2 c. cracker crumbs, eggs and next 8 ingredients. Sprinkle 1/2 c. browned cracker crumbs in a greased loaf pan. Spoon salmon mixture over crumbs and shape into a loaf. Press remaining browned crumbs on top. Arrange bacon slices diagonally across loaf. Bake at 350F/180C for 55 minutes. Remove from pan. Slice and serve with cucumber cream sauce.




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