Salmon Loaf. Margaret Leonard. Recipe

Recipe for Salmon Loaf:

Salmon Loaf is a classic dish that has been enjoyed for generations. It is hearty, flavorful, and easy to prepare. This recipe, shared by Margaret Leonard, is a tried and true method that yields a delicious salmon loaf that is sure to impress your guests.

Before we dive into the recipe, let's take a moment to explore the history of this delightful dish. Salmon Loaf may have originated in Scandinavia, where salmon is abundant. It was later adopted and adapted by various cultures around the world. Over time, different variations of this recipe have emerged, each reflecting the culinary preferences of the region. The use of canned salmon in this recipe makes it accessible and affordable for families, while still maintaining the rich flavors of fresh salmon.

Now, let's get cooking!

Ingredients:
- 1 small can of salmon
- 4 eggs, beaten light
- 4 tablespoons melted butter (not hot)
- 1/2 cup fine bread crumbs
- Salt, pepper, and parsley for seasoning

For the sauce:
- 1 cup milk, heated to a boil
- 1 tablespoon corn starch
- 1 tablespoon butter, beaten together with the corn starch
- Liquor from the salmon
- 1 raw egg, beaten light
- A little pepper

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or mold with butter.

2. Open the can of salmon and drain the liquid. Flake the salmon into small pieces and set aside.

3. In a large bowl, beat the eggs until light and frothy. Add the melted butter and mix well.

4. Gradually add the bread crumbs to the egg mixture, stirring until well combined.

5. Season the mixture with salt, pepper, and parsley according to your taste. Mix well.

6. Now, add the flaked salmon to the mixture and gently fold it in until evenly distributed.

7. Pour the mixture into the greased loaf pan or mold, making sure to smooth the top.

8. Place the loaf pan or mold in a larger baking dish filled with water. This will create a water bath and help to steam the loaf.

9. Carefully transfer the baking dish with the loaf pan or mold to the preheated oven.

10. Bake for about 1 hour or until the salmon loaf is firm and golden brown on top.

While the salmon loaf is baking, let's prepare the sauce:

1. In a medium saucepan, heat the milk until it comes to a boil.

2. In a small bowl, combine the corn starch and butter, whisking until smooth.

3. Gradually add the corn starch and butter mixture to the boiling milk, stirring constantly.

4. Add the liquor from the canned salmon and continue to cook, stirring, until the sauce thickens.

5. Remove the saucepan from the heat and slowly pour in the beaten raw egg, stirring continuously. Be sure to add the egg last, as it can curdle if added too early.

6. Season the sauce with a little pepper and set aside.

Once the salmon loaf is done, remove it from the oven and let it cool for a few minutes before carefully unmolding it onto a serving plate.

To serve, slice the salmon loaf into thick slices and drizzle each slice with the prepared sauce. Serve hot and enjoy!

Fun Fact: Salmon is a highly nutritious fish that is rich in omega-3 fatty acids, protein, and vitamins. It is known for its vibrant pink color and delicious flavor.

Similar Recipes: If you enjoy Salmon Loaf, you may also like other seafood-based dishes such as Salmon Patties or Salmon Cakes. These recipes usually involve mixing canned or fresh salmon with breadcrumbs, eggs, and seasonings, then frying them until golden brown. Another similar dish is Salmon Quiche, where salmon is combined with eggs, cheese, and vegetables in a savory pie crust.

Salmon Loaf is a versatile dish that can be enjoyed for brunch, lunch, or dinner. It can be served hot or cold, making it a great option for picnics or potlucks. The leftovers also make for a delicious sandwich filling when paired with some creamy mayo and fresh lettuce. So go ahead and give this classic recipe a try - you won't be disappointed!