| 1 | 7.5oz | can salmon | |
| milk | |||
| 2 | eggs | slightly beaten | |
| 1 1/2 | cup | cooked rice | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | dry mustard | |
| 2 | tablespoon | lemon juice | |
| 1/4 | cup | celery | finely chopped |
| 2 | tablespoon | chopped parsley | |
| (1 tbsp dry) | |||
| 1 | tablespoon | grated onion | |
| 1/4 | teaspoon | pepper |
| with Torre mods from googled recipes Drain salmon liquid into measuring cup. Add milk to equal 1/2 cup. Flake salmon. Mix in remaining ingredients. Form into loaf. Bake at 375F for 40min. Big version, 2 loaves, works well: - 2 cans salmon with liquid + 8oz smoked salmon - 3 eggs - 3 1/2 tbsp lemon juice - whole container sour cream - all of a 1.5 cup (dry) batch of rice - 1/2 onion raw chopped - 1/2 onion cooked with rice - mustard, pepper, salt proportional Torre adjustments: - 2 cans salmon, or one big one - more rice, but not too much more - more liquid - more dry mustard - Worchestershire sauce??? - 1 onion chopped and sauteed with some garlic - parmesan would probably be good - something to make it creamy. Mayo would work. Cream of celery soup as below?? Might be ideal. Less fattening. Or sour cream. Any of them, but needs something. Texture bad without. - another veggie also, eg. peas. A minute with the onions, then in - forgot the parsley and pepper -- bad! - needs to go into loaf pan, the long one ==== 1 c. cooked rice 2 eggs 1/2 tsp. celery salt 2 tsp. Worcestershire sauce 3/4 c. fine bread crumbs 1/8 tsp. pepper 1 med. onion, grated 1 tsp. paprika 2 cans salmon Mix well, pour into loaf pan. Set in a shallow pan of water. Bake in moderate oven at 350 degrees for 15 minutes. Remove from oven and brush with melted butter turn out on serving plate. ==== 1 lb. can salmon 1/2 scant c. mayonnaise 1 can cream of celery soup 1 egg, beaten 1 c. dry bread crumbs 1/2 c. minced onion 1/4 c. green pepper, chopped fine 1 tbsp. lemon juice 1 tsp. salt Mix all together and bake in greased loaf pan for 1 hour at 350 degrees. ==== 15 1/2 oz. can of red salmon, drained & flaked 1 1/2 c. bread crumbs 1/2 c. minced green pepper 2 tbsp. minced onions 1 tbsp. fresh lemon juice 2 eggs, slightly beaten 10 1/2 oz. can of condensed cream of celery soup Combine and mix lightly. Spoon into greased loaf pan. Bake at 350 degrees for 45 minutes. Serve with Piquant Sauce - as follows. ==== 10 spinach leaves, stalks removed 440g canned salmon, drained and flaked 3 eggs beaten 3 tablespoons sour cream or natural yoghurt 2 tablespoons mayonnaise 1 tablespoon lemon juice 2 tablespoons rice, cooked 2 tablespoons grated Parmesan cheese ground black pepper Boil, steam or microwave spinach leaves until just tender. Line the base and sides of a greased ovenproof loaf tin (11 x 21cm) with half the spinach leaves, allow some of the leaves hang over the sides of the pan. Squeeze excess moisture from the remaining leaves and chop. Place chopped leaves,salmon, eggs, sour cream or yoghurt, mayonnaise, lemon juice, rice, Parmesan cheese and black pepper to taste in a bowl and mix to combine. Spoon salmon mixture into prepared loaf tin and fold overhanging leaves over top of mixture. Cover with aluminium foil and bake for 45 minutes in a 200C oven, or until the filling is firm. Allow the loaf to stand for 10 minutes before turning out and serving. (To microwave: Cover with plastic wrap and cook for 13 minutes on HIGH. Stand for 5 minutes before turning out and serving) |