Ingredients:
1 can 15 oz/426g pink salmon, drained (reserve broth)
2 cups soft bread crumbs (about 3 slices)
1/4 cup finely chopped onion
1/3 cup chopped fresh parsley
3/4 tsp dried tarragon
3 large eggs
1/4 tsp each salt and pepper
3/4 cup hot liquid (salmon broth and milk)
Directions:
In a large bowl, flake salmon with a fork, crushing skin and bones. Add bread crumbs, onion, parsley and tarragon. Mix well. Place mixture in a well greased non-stick loaf pan. Beat together eggs, salt and pepper until eggs are just blended. Stir in hot liquid. Pour over salmon mixture in loaf pan. Bake in a 350F oven for 30 minutes or until firm.
For topping, sprinkle 1/3 cup of grated cheddar cheese on top and put under broiler for about 1 minute or until golden brown. Turn out of pan. Cut into thick slices.
Best serve with the following Cheese sauce.
Cheese Sauce:
Melt 2 Tbsp butter in a small saucepan over medium heat. Stir in 2 Tbsp of flour mix with some salt and dry mustard. Stir in 1 1/4 cups of milk. Cook, stirring constantly until sauce thickens and comes to a boil. Cook 1 minute longer. Remove from heat. Add 1/2 cup of shredded cheddar or swiss cheese and stir until smooth. Serve with the salmon loaf.
Picture from the original recipe:
I serve the salmon loaf with Mango Salsa.
Recipe taken from "Get Cracking"
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