Salmon loaf #4

Yield: 6 Servings

Measure Ingredient
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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