| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Fish | 6 | Servings | |
INGREDIENTS
| 1 | cn | (16 0Z.) Salmon |
| 1 | c | Bread or cracker crumbs, buttered |
| 1 | lg | Egg |
| 1 | tb | Lemon juice |
| 1/2 | c | Celery, chopped |
| 1/4 | c | Onion, chopped |
| 2 | tb | Parsley |
| 3/4 | c | Milk and liquid from salmon, (to make 3/4 c.) |
| 1/2 | ts | Salt |
| 1/4 | ts | Tobasco sauce |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1/4 | ts | Pepper |
| 1/2 | ts | Salt |
| 1 | ds | Paprika |
| 1 | c | Milk |
| 1/2 | c | Green peas, frozen |
INSTRUCTIONS
Drtain salmon and reserve liquid. Toss salmon with lemon juice. Add celery, onion, parsley, 1/2 tsp. salt, and crumbs. Combine milk , salmon juice , and egg. Pour over crumb mixture. Mix and put in buttered loaf pan. Bake 45 minutes at 350°f. Sauce: Melt butter over low heat. Add flour, pepper, remaining 1/2 tsp. salt, and paprika. Stir to blend. Slowly, blend in milk, stirring constantly. Cook, stirring, until smooth and thick. Add tobasco and peas. Serve creamed peas over slices of salmon loaf. NOTES : From an Aberdeen Daily World newspaper supplement, Feb. 20, = Recipe by: [email protected] (MC list) Posted to MC-Recipe Digest V1 #400 by Dianne Ward <[email protected]> on Jan 28, 1997.
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