Salmon-broccoli Loaf With Dill And Capers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Fish | 8 | Servings | |
INGREDIENTS
| 1 | c | Loosely packed parseley |
| sprigs washed & patted | ||
| dry | ||
| on paper towels | ||
| 6 | Firm-textured white bread | |
| 2 | c | 1/2-inch cubes of broccoli |
| stems the amt you'll get | ||
| from one large bunch of | ||
| broccoli. amount can be | ||
| variable. | ||
| 1 | Yellow onion, cut into | |
| slim wedges | ||
| 1 3/4 | lb | Cooked or canned boned |
| salmon remove all dark | ||
| skin | ||
| 1/3 | c | Drained caperss, use the |
| small capers | ||
| 2/3 | c | Light cream |
| 4 | Eggs | |
| 2 | T | Snipped fresh dill -or- |
| 3/4 | t | Dill weed |
| 1/2 | Lemon, finely grated rind of | |
| 1/8 | t | Freshly ground black pepper |
INSTRUCTIONS
From: young@ben.dev.upenn.edu (Sally Young) Date: 4 Oct 93 16:17:21 GMT from Jean Anderson's Processor Cooking Note: very moist and velvety, let it stand at room temp 30 minutes before slicing. Recipe needs no salt... In food processor fitted with metal chopping blade, mince paresely fine, using 5-6 on-offs of the motor; empty into a large mixing bowl. Now crumb the bread 2 slices at a time, with two or three 5-or 6 churning of the motor; add to bowl. Dump all the broccoli stems into processor; mince very fine with about three 5-second bursts; add to bowl. Processor-mince the onion -- 3 o4 4 bursts will do it -- add to the bowl. Flake the salmon in three batches -- 2 on-offs will be enough. Add to the mixing bowl along with all remaining ingredients. Mix v thoroughly, pack mixture firmly into a well-buttered 9x5x3 inch loaf pan and bake in a slow oven (300 degrees F.) for about 1 hour and 40 minutes, or until loaf begins to pull from sides of pan and is firm to the touch. Remove loaf from oven and let it stand upright in its pan on a wire rack for 30 minutes. Carefully loosen the loaf all around w a thin-bladed spatula, then invert gently onto a large serving platter. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 57
Total Fat: 6.4g
Cholesterol: 106.2mg
Sodium: 116.7mg
Potassium: 347.9mg
Carbohydrates: 11g
Fiber: 1.2g
Sugar: <1g
Protein: 5.4g