Vancouver Salmon Loaf Recipe
Ingredients
| Canned Salmon - 15.5-Oz (439 G) | ||
| Egg | 1 | |
| Breadcrumbs | 1 Cup (16 tbs) | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| Celery leaves | 2 Tablespoon | |
| Small onion | 1 (Curry Powder - 1/2 Tsp. (2 ml) Curry Powder) | |
| Salt | 1 Teaspoon (Curry Powder - 1/2 Tsp. (2 ml) Curry Powder) | |
| Pepper | 1/4 Teaspoon (Curry Powder - 1/2 Tsp. (2 ml) Curry Powder) | |
| Lemon - Half, Juice and Grated Rind | ||
Directions
GETTING READY
1.In a bowl, take out the canned salmon.
2.Use a fork and pound the bones and chip the fish.
3.Mix both well and put egg, breadcrumbs, cream, celery, curry powder, onion, salt, pepper and lemon juice and rind in it.
4.Combine all well by stirring.
MAKING
5.Take a 9 x 5 inch loaf pan; put the bowl ingredients in it and secure it with a waxed paper.
6.Cook the dish for 6-9 minutes at HIGH.
7.Once done, leave the dish for 5 minutes.
SERVING
8.Serve warm.
1.In a bowl, take out the canned salmon.
2.Use a fork and pound the bones and chip the fish.
3.Mix both well and put egg, breadcrumbs, cream, celery, curry powder, onion, salt, pepper and lemon juice and rind in it.
4.Combine all well by stirring.
MAKING
5.Take a 9 x 5 inch loaf pan; put the bowl ingredients in it and secure it with a waxed paper.
6.Cook the dish for 6-9 minutes at HIGH.
7.Once done, leave the dish for 5 minutes.
SERVING
8.Serve warm.
Chef
