| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | 6 | Servings | |
INGREDIENTS
| 15 1/2 | oz | Salmon; canned, debone & flake |
| 2 | c | Bread crumbs; fresh |
| 2 | lg | Eggs; beaten |
| 1 | tb | Lemon juice |
| 1 | tb | Onion; finely chopped |
| 1/2 | ts | Salt |
| Fresh ground black pepper; to taste | ||
| 1 1/2 | c | Mushrooms; sliced |
| 2 | tb | Butter; or margarine |
| 1 | c | Fresh spinach *see note; shredded & packed -Lemon Sauce— |
| Reserved salmon liquid | ||
| Milk | ||
| 1 | tb | Butter; or margarine |
| 1 | tb | Flour |
| 1/8 | ts | Salt |
| 1 | pn | Ground white pepper |
| 1 | Egg yolk; beaten | |
| 1 | tb | Lemon juice |
INSTRUCTIONS
SALMON LOAF: Drain the salmon, reserving liquid for Lemon Sauce: debone salmon, flake salmon into a medium bowl. Add bread crumbs, eggs lemon juice, onion, salt & pepper; mix well. Saute' mushrooms in butter in a medium skillet over medium heat for 2 minutes. Add spinach; saute' until wilted, about 2 minutes. Pat 1/2 of the salmon mixture into a greased 8 1/2 X 4 1/2 X 2 3/4 inch loaf pan. Top with mushroom mixture in an even layer leaving a 1 inch border on all sides. Top with remaining salmon mixture; spread top smooth & pat down. Bake in a preheated 350F. degree oven until center is set & top is golden, about 45 minutes. Let stand 5 minutes before slicing. Serve with Lemon Sauce. Garnish with lemon slices & parsley. LEMON SAUCE: Measure reserved salmon liquid; add enough milk to make 2/3 cup. Melt butter in a small sauce pan over medium heat; stir in flour, salt & pepper until smooth. Reduce heat to low. Gradually whisk in the milk mixture; cook & stir until sauce thickens & bubbles for 1 minute. Gradually whisk 1/4 cup of the hot sauce into egg yolk in a small bowl. Gradually whisk the egg yolk mixture into remaining sauce in pan. Cook stirring constantly, over low heat until thickened, about 1 minute; do not boil. Stir in lemon juice & serve over Mushroom Stuffed Salmon Loaf. NOTES : *This is my favorite way to use canned salmon. I sometimes replace the spinach with shredded cheese(1 cup). Monterey Jack, Gouda, Swiss & Smoked Baby Swiss cheeses are all excellant in this dish. If using cheese don't saute' it with the mushrooms; put it on top of the mushrooms when forming the loaf. Chris Recipe by: America Cooks by The Editors of Consumer Guide Posted to recipelu-digest Volume 01 Number 593 by "Christopher E. Eaves" <[email protected]> on Jan 25, 1998
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