| 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"
<cea260@airmail.net> on Jan 25, 1998
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