Title: Sheldon's Salmon Loaf
Categories: Fish Salmon
Yield: 4 Servings

1	cn	(14 3/4 oz) salmon liquid drained and reserved
4	tb	Butter
1/4	c	Milk
1	c	Saltine crackers crumbled (abt 12)
3		Eggs, separated
2	tb	Parsley
1	tb	Grated onion
1	tb	Lemon juice
1/2	ts	Worcestershire sauce
1/2	ts	Salt
1/8	ts	Pepper

Grease a 9x5x3-inch loaf pan. Fold a sheet of wax paper and fit into bottom and up sides of pan leaving a 1-inch overhang. Grease the paper.

Place salmon liquid in a pan; adds butter and milk. Heat until butter melts. Stir in saltines, let stand 5 minutes.

Flake salmon and fold into crumb mixture.

Beat egg yolk and blend into salmon mix. Add onion, lemon, Worcestershire sauce, salt and pepper.

Beat egg whites to soft peaks and fold into salmon mixture and pour into pan. Set loaf pan into a pan with 1-inch boiling water.

Bake at 350 F for 40 minutes or until knife comes out clean. Let stand 5 minutes and unmold.

Serve with the sauce of your choice.

From: Catherine Sheldon, Churchville, MD : Baltimore Sun

From: Diane Lazarus Date: 05-23-96 (F) Cooking Ä

previous

next