SALMON LOAF RECIPE: HOW TO MAKE IT - TASTE OF HOME
During the Depression, Mom's tasty salmon loaf was a welcome change from the usual meat loaf everyone made to stretch a meal. I still like a lot of the make-do meals of those days, but this loaf is one of my favorites. —Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.
Nutrition Facts : Calories 476 calories, FatContent 33g fat (15g saturated fat), CholesterolContent 264mg cholesterol, SodiumContent 1334mg sodium, CarbohydrateContent 13g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 30g protein.
SMOKED SALMON PȂTé | JAMIE OLIVER RECIPES
This is a real winner to have prepped and ready in the fridge to enjoy as a starter or as part of a buffet. The blend of seafood is sublime, giving you silkiness and nice meaty texture, and the salmon caviar adds a real flavour pop of the sea.
Total Time 30 minutes
Yield 16 to 20
Number Of Ingredients 14
Steps:
- GET AHEAD 1. Finely chop the prawns and smoked salmon and place in a bowl with the crabmeat, cream cheese and caviar. Finely grate in the zest from quarter of a lemon and squeeze in the juice from 1 lemon. Add a good pinch of black pepper and mix together well. Spoon into an appropriately sized dish and smooth out nice and evenly – I use a palette or butter knife dipped in hot water to make this process easier. Cover and pop into the fridge until needed. 2. To prep your garnishes, peel the red onion and chop as finely as you can. Deseed and finely slice the chilli. Click the outer stalks off the celery and save for another day. Cut the inner part in half and finely slice it, leaves and all. Pick and roughly chop the dill. Cut the lemons into wedges. Cover and pop it all in the fridge. ON THE DAY 1. Slice and toast the bread. 2. Before serving, use a regular eating knife to lightly score a criss-cross pattern into the top of the pâté, then drizzle with a little oil and sprinkle from a height with a pinch of cayenne. Either take everything to the table and let people tuck in and help themselves, or take a bit of pride in delicately plating everything up, giving each lucky guest a beautiful quenelle of pâté surrounded by all the garnishes.
Nutrition Facts : Calories 103 calories, FatContent 5 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 8.1 g carbohydrate, SugarContent 1.4 g sugar, SodiumContent 0.7 g salt, FiberContent 0.4 g fibre
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