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Salmon Loaf - Mom's recipe from Kate Aiken’s Cookbook Recipe

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This recipe for Salmon Loaf - Mom's recipe from Kate Aiken’s Cookbook is from The Allan 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 pound canned salmon (a big tin or two small (213 g) tins – red or pink)
1 egg - 2 if smaller
1 tablespoon white sugar
1 teaspoon dry mustard
1 tablespoon vinegar (or lemon juice)
3/4 cup milk
½ cup cracker or bread crumbs
1 cup cooked macaroni
pepper
salt (optional as the tinned fish is salty)
Directions:
Directions:
Drain fish and remove skin and bones. Stir to separate the pieces.
Add egg and stir well.
Add all other ingredients and mix. Pat into a greased loaf pan.
Bake uncovered for 45 minutes at 350 º F - turn down for last 15 min. to 325 º F or 300 º F if the edges turning brown.
Personal Notes:
Personal Notes:
Mom always used elbow shaped macaroni but other shapes (e.g. shell) work as well. You can add the juice from the canned salmon to the salmon loaf for more flavor. You might need to add a few more bread crumbs.
You can substitute yellow or Dijon mustard for powdered mustard. If using a Pyrex loaf pan decrease the oven temperature to 325 º F.

 

 

 

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