Today's recipe caught my attention because Mom's cookbook contains 2 recipes for Salmon Loaf, one is quite similar to this one: time, temperature and ingredient-wise, the other one takes an hour to cook at a lower temperature. Enjoy!
Last week, I asked a few of the groups I belong to if there is any interest in helping test some of the recipes for Mom's cookbook but I didn't send that message here. At present, I have 4 testers. Some of Mom's recipes aren't complete and would need a bit of experimenting with.
If you are interested in helping test recipes for me, it would be greatly appreciated. I look forward to hearing from you!
Salmon Loaf with Cheese Sauce
1 can (15 oz/426g) pink salmon, drained (reserve liquid)
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 or savoury
3 eggs
1/4 tsp each salt and pepper
3/4 cup hot liquid (salmon liquid + milk)
Cheese Sauce
2 tbsp butter
2 tbsp flour
Salt, dry mustard and cayenne pepper to taste
1 1/4 cups milk
1/2 cup shredded Cheddar or Swiss cheese
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 8 1/2 x 4 1/2 inch loaf pan.
Beat together eggs, salt, and pepper until eggs are just blended.
Stir in hot salmon broth plus enough warmed milk to make cup. Pour over salmon mixture in loaf pan.
Bake in 350 F oven 30 to 35 minutes or until firm. Loosen loaf with a spatula and turn out of pan.
Meanwhile, make cheese sauce. Melt butter in a small saucepan over medium heat. Stir in flour and seasonings. Stir in milk. Cook, stirring constantly, until sauce thickens and comes to a boil. Cook 1 minute longer. Remove from heat. Add cheese and stir until smooth. Serve with salmon loaf.
Makes 5 servings.
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