Recipe by Dianne Lewis
This is a salmon loaf I have been making since the 1960's and everyone that has ever tried it, raves over it. It takes a little more time than some but it is worth it!! This is also great cold.
- 1 (1 lb) can salmon
- 1⁄2 cup milk
- 3 cups soft breadcrumbs
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 1⁄3 cup salmon liquid
- 3 egg yolks, beaten
- 2 tablespoons chopped onions
- 1 tablespoon lemon juice
- 1⁄8 teaspoon pepper
- 3 egg whites, stiffly beaten
Directions See How It's Made
- 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.