Deviled Seafood Loaf Recipe
This Deviled Seafood Loaf recipe has the best ever taste and flavor. Pamper everyone with Deviled Seafood Loaf as Breakfast. The first taste of this delightful Deviled Seafood Loaf from the Canadian cuisine is enough to addict you to it for life! Dish up this Deviled Seafood Loaf for a meal today and see it simply vanish.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
5 or 6 deviled eggs
1 (1-pound) can salmon
2 (7-ounce) cans solid-pack tuna, drained
2 cups soft stale bread crumbs
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup finely diced sweet gherkins or well-drained cucumber relish
1/2 cup diced pimento
3 eggs, beaten
1/3 cup milk or chicken broth
1/2 cup mayonnaise
Directions
Oil a straight-sided 10 l/4"x 3 3/4"x 2 1/2" loaf pan or pans that will hold 7 cups.
Hard-cook and devil the eggs in your favorite way, but moisten the mashed egg yolks sparingly so the finished loaf will slice more neatly.
Devil 5 eggs for 1 large loaf and 6 for 2 smaller loaves.
Press egg halves together, and refrigerate.
Empty salmon and juice into a large bowl, and lift out dark bits of skin.
Mash bones against the side of the bowl.
Add drained tuna.
Break up and flake smoothly with the fingertips.
Stir in remaining ingredients.
Spread 1/2 the seafood mixture evenly in the bottom of the pan, and depress the center with the back of a spoon.
Arrange deviled eggs end to end in the trough, and cover with remaining mixture.
Set pan or pans in large container of hot water, and bake at 350°F., allowing 1 1/2 hours for 1 pan and 1-11/4 hours for smaller pans.
Cool loaf quickly in ice water; then refrigerate until cold, and unmold.
Garnish with cooked shrimp, smoked oysters, sardines, anchovies, sliced olives, lemon wedges.
Makes 20 1/2-inch slices.
Hard-cook and devil the eggs in your favorite way, but moisten the mashed egg yolks sparingly so the finished loaf will slice more neatly.
Devil 5 eggs for 1 large loaf and 6 for 2 smaller loaves.
Press egg halves together, and refrigerate.
Empty salmon and juice into a large bowl, and lift out dark bits of skin.
Mash bones against the side of the bowl.
Add drained tuna.
Break up and flake smoothly with the fingertips.
Stir in remaining ingredients.
Spread 1/2 the seafood mixture evenly in the bottom of the pan, and depress the center with the back of a spoon.
Arrange deviled eggs end to end in the trough, and cover with remaining mixture.
Set pan or pans in large container of hot water, and bake at 350°F., allowing 1 1/2 hours for 1 pan and 1-11/4 hours for smaller pans.
Cool loaf quickly in ice water; then refrigerate until cold, and unmold.
Garnish with cooked shrimp, smoked oysters, sardines, anchovies, sliced olives, lemon wedges.
Makes 20 1/2-inch slices.
