Yield: 6 Servings
|¼ cup||Unsalted butter|
|1 \N||White onion; peeled and chopped|
|1 \N||Rib celery; chopped|
|3 tablespoons||Chopped fresh dill|
|¾ cup||Bread crumbs|
|2 \N||Hard-boiled eggs; chopped|
|⅔ cup||Heavy cream|
|2 tablespoons||Fresh lemon juice|
|1 large||Egg; beaten|
|1 teaspoon||Coarse salt|
|¼ teaspoon||Freshly ground black pepper|
|3 cans||(7-oz) pink salmon; drained, rinsed; and flaked|
From: Melody Zlatkin <mrz@...>
Date: Tue, 13 Sep 1994 20:18:06 -0400 (EDT) I got this recipe for Salmon Loaf from THE NORTHERN EXPOSURE COOKBOOK.
1. Preheat oven to 375 degrees. 2. Melt 2 tbsp. of the butter in a small frying pan. Add onion, celery, and dill and saute' over medium heat until onion begins to brown (about 5 minutes).
3. Remove pan from heat and transfer vegetables to a large bowl. Add all remaining ingredients except butter and mix thoroughly.
4. Transfer mixture to a 9¼ inch loaf pan.
5. Melt the remaining 2 tbsp. of butter. Brush on top of the loaf.
6. Bake for 20 minutes, until lightly browned on top. MAKES 6-8 SERVINGS.
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