Community Pick
salmon loaf supreme
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
directions
- Drain salmon, reserving liquid.
- Flake salmon.
- Scald the milk, add breadcrumbs and butter and let stand 5 minutes.
- Add salmon liquid and beat until smooth.
- Add egg yolks,onion,lemon juice,pepper,and salmon;mix thoroughly.
- Fold in egg whites.
- Pour in a well greased 1 1/2 quart loaf pan.
- Bake in 350 degree oven 50 to 60 minutes or until firm in the center,remove from oven and let stand for 5 minutes.
- Loosen from side of pan with a spatula and invert onto plate.
- I usually make creamed peas to go with this or sometimes I use a can of celery soup diluted with half a can of milk, both ways are great.
- This has been a favorite of mine for years, it is a little fussy but trust me, it is worth it.
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Reviews
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I LOVE this recipe! I tried three or four different salmon loaf recipes prior to this one. I was attempoting to find the one that best matched the one my mom made when I was young. Her recipe came from my grandmother - who made it to feed a family of 11 during the Depression. The beaten flaked salmon, bread crumb, milk and egg yolk mixture, along with the folding in of the beaten egg whites, makes it very light in texture. It is nto an intense flavor but is just as I remember it. Tips: You MUST use FRESH bread crumbs - not dried. Apart form Thanksgiving, most grocery stores don;'t stock them - just make your own with white bread and a food processor. Also - do NOT use canned pink salmon. This recipe is for canned Red Sockeye Salmon. It is pricey - up to $5.50 for a 7.5 ounce can in my area - and you need two cans.
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This is a wonderful recipe!The only thing i did different was i did not do the milk mixture,i used lemon pepper panko bread crumbs 1/2 cup and added fresh chopped parsley!It was so light and easy to cut,it did not fall apart like others!Topped the salmon loaf with lemon pepper seasoning as well with a little of Chef Paul Prudommies seafood seasoning!!!!I My husband loved it, will make again, giving this recipe 5 stars,thank u for sharing!
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RECIPE SUBMITTED BY
Dianne Lewis
Albuquerque, NM
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