| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Fish |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter |
| 1 |
|
White onion; peeled and chopped |
| 1 |
|
Rib celery; chopped |
| 3 |
tb |
Chopped fresh dill |
| 3/4 |
c |
Bread crumbs |
| 2 |
|
Hard-boiled eggs; chopped |
| 2/3 |
c |
Heavy cream |
| 2 |
tb |
Fresh lemon juice |
| 1 |
lg |
Egg; beaten |
| 1 |
ts |
Coarse salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 3 |
cn |
(7-oz) pink salmon; drained, rinsed; and flaked |
INSTRUCTIONS
From: Melody Zlatkin <mrz@crl.com>
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 9 1/4 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.
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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