My children are a bit finicky when it comes to eating fish, but when I disguise it in this loaf, they think it's great. My husband, who isn't fussy, loves it, too.
- 1 egg, lightly beaten
- 1 cup cubed day-old bread (1/2 inch cubes), crusts removed
- 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
- 2 tablespoons milk
- 1 tablespoon butter, melted
- 2-1/4 teaspoons minced fresh parsley
- 1/2 teaspoon lemon juice
- In a large bowl, combine all the ingredients. Press into a greased 5-3/4-in. x 3-in. x 2-in. loaf pan. Bake, uncovered, at 375° for 25-30 minutes or until lightly browned and set. Yield: 2 servings.
Originally published as Salmon Loaf in Cooking for One or Two Cookbook 2003, p228
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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