| 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: dianne@olynet.com (MC list)
Posted to MC-Recipe Digest V1 #400 by Dianne Ward <dianne@paccom.com> on
Jan 28, 1997.
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