Salmon Loaf

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Salmon Loaf

A classic salmon loaf recipe from my mother's recipe file. This economical and nutritious loaf is made with canned salmon. To make the fresh bread crumbs, tear about 3 slices of bread into small pieces. Serve with béchamel sauce.

Ingredients

    16 ounce can salmon
    1/4 cup milk
    2 eggs
    1-1/2 cups soft bread crumbs
    2 teaspoons lemon juice (optional)
    1/4 teaspoon salt
    1/8 teaspoon pepper

Instructions

  1. Drain liquid from salmon into measuring cup. Add milk to make 1/2 cup.
  2. Place salmon in bowl. Remove skin. Backbone may be smashed and used (lots of calcium). Break salmon into flakes.
  3. Add unbeaten egg. Beat together thoroughly with fork.
  4. Stir in bread crumbs, milk mixture, lemon juice, salt and pepper. Mix well.
  5. Grease a 3-cup oblong baking dish or small loaf pan. Line bottom with waxed paper, grease it well.
  6. With spoon pack in salmon mixture.
  7. Bake at 375° (325° with glass pan) about 40 minutes until lightly browned.
  8. Remove from oven and let stand 5 minutes.
  9. Run knife along edge of loaf to loosen. Turn out on platter. Remove waxed paper.
  10. Serve with Béchamel Sauce.

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