Title: Salmon-Spinach Loaf
Categories: Fish Blank
Yield: 4 Servings

1	lb	Salmon (1 large can)
3/4	lb	Spinach, fresh
2		Eggs
2	tb	Onion, grated
10 3/4	oz	Mushroom soup, condensed (1 can)
1	c	Cornflakes (uncrushed)
1/4	c	Flour, all-purpose

Preheat oven to 350 degrees F. Rinse spinach thoroughly. Cook spinach with a small amount of water for 5-10 minutes, or until tender. Discard cooking water.

Clean salmon as desired and drain excess liquid. Place salmon, spinach, eggs, undiluted soup, cornflakes, flour and onion in large mixing bowl. Beat with electric mixer at medium speed for about three minutes or until ingredients are chopped and mixture is blended. Stop to scrape bowl and beaters as needed.

Grease a 9x5x2 1/2-inch loaf pan and pack the mixture in. Bake for 40 to 50 minutes or until set and lightly browned. Cool slightly before serving. Do not try to unmold; serve directly from baking pan. The finished loaf will have the consistency of spoonbread.

NOTES:

* A baked salmon and spinach loaf -- This recipe is a pleasant compromise between a salmon loaf and a spinach souffle. It can be made with stale spinach and canned salmon. It does not have a strong flavor or texture of spinach, as do some cooked spinach dishes.

* You can substitute concentrated dried cream-of-mushroom soup for canned condensed soup, or use a thick flavored white sauce.

* There is no point in using good-quality salmon in this recipe; chum or pink salmon are fine.

: Difficulty: easy. : Time: 10 minutes preparation, 1 hour baking and cooling. : Precision: approximate measurement OK.

: Dan Levy : AT&T Computer Systems Division, Skokie, Illinois, USA : {akgua,ihnp4,ltuxa,mvuxa,allegra,ulysses}!ttrdc!levy

: Copyright (C) 1986 USENET Community Trust

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