Ingredients Jump to Instructions ↓

  1. 1 can (14-3/4 ounces) salmon, drained, bones and skin removed

  2. 1 small onion, finely chopped

  3. 1/2 cup soft bread crumbs

  4. 1/4 cup butter, melted

  5. 3 eggs, separated

  6. 2 teaspoons lemon juice

  7. 1 teaspoon minced fresh parsley

  8. 1/2 teaspoon salt

  9. 1/8 teaspoon pepper OLIVE CREAM SAUCE:

  10. 2 tablespoons butter

  11. 2 tablespoons all-purpose flour

  12. 1-1/2 cups milk

  13. 1/4 cup chopped pimiento-stuffed olives

Instructions Jump to Ingredients ↑

  1. 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.


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