Sounds improbable but is there something that could be called an elegant
salmon loaf which is made from a very good canned salmon.
Thanks. I don't cook meats but have to make something like this.

wrote:
> Sounds improbable but is there something that could be called an elegant
> salmon loaf which is made from a very good canned salmon.
> Thanks. I don't cook meats but have to make something like this.

Here is my Aunt Susan's salmon loaf recipe. My Uncle catches lots of
salmon and steelhead, and my Aunt cans it. This is a tasty dish.

SALMON OR STEELHEAD LOAF

1 pint salmon (or one large can of store bought)
2 beaten eggs
1 can mushroom soup
3/4 c buttered cracker crumbs
(I use italian seasoned bread crumbs with melted butter instead,
maybe 1/4 cup butter)
1/2 ts celery seed
1/4 ts pepper
1 tb lemon juice
chopped onion to taste (I also grate a little garlic into mine)

Mix all together and place in loaf pan or casserole. Cover lightly with
bread crumbs. Bake for 1 hour at 325F. Enjoy!

Ben
--
Never wear your best pants when you go to fight for freedom.

Thank you.

wrote:

> wrote:
>
>>Sounds improbable but is there something that could be called an elegant
>>salmon loaf which is made from a very good canned salmon.
>>Thanks. I don't cook meats but have to make something like this.
>
>
> Here is my Aunt Susan's salmon loaf recipe. My Uncle catches lots of
> salmon and steelhead, and my Aunt cans it. This is a tasty dish.
>
> SALMON OR STEELHEAD LOAF
>
> 1 pint salmon (or one large can of store bought)
> 2 beaten eggs
> 1 can mushroom soup
> 3/4 c buttered cracker crumbs
> (I use italian seasoned bread crumbs with melted butter instead,
> maybe 1/4 cup butter)
> 1/2 ts celery seed
> 1/4 ts pepper
> 1 tb lemon juice
> chopped onion to taste (I also grate a little garlic into mine)
>
> Mix all together and place in loaf pan or casserole. Cover lightly with
> bread crumbs. Bake for 1 hour at 325F. Enjoy!
>
> Ben

In article et>,
wrote:

> Sounds improbable but is there something that could be called an elegant
> salmon loaf which is made from a very good canned salmon.
> Thanks. I don't cook meats but have to make something like this.

Try this one. It's a little different:

Garden Salmon Loaf

SAUCE:
3/4 cup peas, frozen -- thawed
3/4 cup plain nonfat yogurt
1 tablespoon Dijon-style mustard
1 teaspoon dried dill
black pepper -- to taste

LOAF:
30 ounces salmon, canned -- skin and bones removed
1 cup shredded carrots
1 cup oats, rolled (raw)
1 cup plain nonfat yogurt
3/4 cup sliced green onions
3 egg whites -- lightly beaten
1/3 cup chopped green bell pepper
1 tablespoon Dijon-style mustard
1/4 teaspoon pepper

SAUCE: Combine all ingredients in a small bowl; mix well. Cover and
chill. Heat oven to 350°F. Spray a 9x5" loaf pan with cooking spray.

LOAF: Combine all ingredients in a large bowl; mix lightly, but
thoroughly. Press into pan; bake 50-60 minutes or until light golden
brown. Let stand 5 minutes before slicing. Serve immediately with
sauce.

--
Life is like a roll of toilet paper
the closer you get to the end...
the faster it goes..

Bob Gottlieb

that sounds good too. do you think a change between the yoghurt to sour
cream. i don't like yoghurt.
Thank again.

Bob Gottlieb wrote:

> In article et>,
> wrote:
>
>
>>Sounds improbable but is there something that could be called an elegant
>>salmon loaf which is made from a very good canned salmon.
>>Thanks. I don't cook meats but have to make something like this.
>
>
> Try this one. It's a little different:
>
> Garden Salmon Loaf
>
> SAUCE:
> 3/4 cup peas, frozen -- thawed
> 3/4 cup plain nonfat yogurt
> 1 tablespoon Dijon-style mustard
> 1 teaspoon dried dill
> black pepper -- to taste
>
> LOAF:
> 30 ounces salmon, canned -- skin and bones removed
> 1 cup shredded carrots
> 1 cup oats, rolled (raw)
> 1 cup plain nonfat yogurt
> 3/4 cup sliced green onions
> 3 egg whites -- lightly beaten
> 1/3 cup chopped green bell pepper
> 1 tablespoon Dijon-style mustard
> 1/4 teaspoon pepper
>
> SAUCE: Combine all ingredients in a small bowl; mix well. Cover and
> chill. Heat oven to 350°F. Spray a 9x5" loaf pan with cooking spray.
>
> LOAF: Combine all ingredients in a large bowl; mix lightly, but
> thoroughly. Press into pan; bake 50-60 minutes or until light golden
> brown. Let stand 5 minutes before slicing. Serve immediately with
> sauce.
>

Bob Gottlieb wrote:
>
> In article . net>,
> wrote:
>
> > that sounds good too. do you think a change between the yoghurt to sour
> > cream. i don't like yoghurt.
> > Thank again.
>
> It would be richer and better
>
Every now and then adding something with extra oil makes a loaf fall
apart too easily (I did this once). I think this one would be fine, but
keep in mind you wouldn't bite into it and say "ugh, yougurt". I assume
you just don't want the rest of a container hanging around.
blacksalt

In article . net>,
wrote:

> that sounds good too. do you think a change between the yoghurt to sour
> cream. i don't like yoghurt.
> Thank again.

It would be richer and better

--
Life is like a roll of toilet paper
the closer you get to the end...
the faster it goes..

Bob Gottlieb