Baked Salmon Loaf Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Celery | 1/4 Cup (16 tbs), finely chopped | |
| Shallots or green onions - 2 tablespoons, chopped | ||
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Cooked or canned salmon - 2 cups (2 1-pound cans) | ||
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
| Chervil | 1/2 Teaspoon, dried | |
| Lemon juice | 2 Tablespoon | |
| Eggs | 3 | |
| Parsley | 2 Tablespoon, chopped | |
| Evaporated milk or heavy cream - 1 cup | ||
| Brandy | 2 Tablespoon | |
| Mushroom Sauce | ||
Directions
GETTING READY
1. Preheat oven to 350°F.
MAKING
2. In a small frying pan melt butter.
3. Fry celery and shallots in it for few minutes
4. Add mushroom and cook till liquid evaporates.
5. In 2-quart bowl transfer mushroom and mix with remaining ingredients.
6. Grease a 9 x 5 x 3-inch loaf pan or 2-quart fish mold.
7. Pour the mixture into it.
8. Bake salmon for 40 to 45 minutes.
9. Unmold in a serving platter.
SERVING
10. Serve with Mushroom Sauce.
1. Preheat oven to 350°F.
MAKING
2. In a small frying pan melt butter.
3. Fry celery and shallots in it for few minutes
4. Add mushroom and cook till liquid evaporates.
5. In 2-quart bowl transfer mushroom and mix with remaining ingredients.
6. Grease a 9 x 5 x 3-inch loaf pan or 2-quart fish mold.
7. Pour the mixture into it.
8. Bake salmon for 40 to 45 minutes.
9. Unmold in a serving platter.
SERVING
10. Serve with Mushroom Sauce.
Chef
