Salmon Loaf Recipe
Ingredients
| 1 large tin sockeye salmon | ||
| Eggs | 4 , separated | |
| Bread crumbs | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Celery salt | 1/8 Teaspoon | |
Directions
Flake the salmon after removing skin and bones.
Mix in the other ingredients, beating the egg yolks and whites separately, and adding the whites last.
Bake in pyrex loaf dish, buttered, for about 1 hour at 350° F.
Very nice hot with scalloped potatoes and fresh peas, or cold with a tossed green salad.
Mix in the other ingredients, beating the egg yolks and whites separately, and adding the whites last.
Bake in pyrex loaf dish, buttered, for about 1 hour at 350° F.
Very nice hot with scalloped potatoes and fresh peas, or cold with a tossed green salad.
Chef
