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.
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 1 small onion, finely chopped
- 1/2 cup soft bread crumbs
- 1/4 cup butter, melted
- 3 eggs, separated
- 2 teaspoons lemon juice
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- OLIVE CREAM SAUCE:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1-1/2 cups milk
- 1/4 cup chopped pimiento-stuffed olives
- 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 8-in. x 4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. 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 for 1-2 minutes or until thickened. Stir in olives. Serve with salmon loaf. Yield: 4 servings.
Originally published as Salmon Loaf in Reminisce May/June 2004, p48
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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