|The Handmade Loaf|
|by Dan Lepard|
"The Handmade Loaf" is a collection of recipes, personal stories and photographs that capture the breads and home bakers of Europe.
Results 1 - 10 of 495 for salmon loaf
Cook onion and ... all ingredients including salmon, liquid and ... 1/2" x 2 1/2". Bake 350 degrees for 55 minutes. mix ingredients and heat thoroughly.
One small can salmon, four eggs ... salmon and one raw egg, beaten light; add a little pepper. Put the egg in last, and carefully pour over loaf. Serve hot.
Open salmon and break into ... mixture into a loaf. Remove small ... finished, sprinkle some parsley flakes over the top. Serve in a glass dish to keep it hot.
In medium mixing bowl, combine salmon, eggs, crumbs, ... Serve warm over loaf. Yield: 4 ... greased 4 1/2" x 8" pan. Bake at 400 degrees for 30 to 35 minutes.
Mix well. Place in large buttered pans, about 3 inch thickness. Bake until set in 350 degree oven for 1 hour. Serve with 5 pounds frozen cooked peas, ...
Sort over salmon and remove any ... bowl. Shape into loaf pan and bake ... until bubbly and thick. Serve over salmon loaf. Preparation Time: 15 minutes.
Drain salmon, save 1/4 ... 1 hour. Cool loaf in pan for ... Blend 1 can cream of celery soup with 1/3 to 1/2 cup milk and 1 tablespoon minced parsley. Heat.
Mix salmon and eggs. Add ... greased 9x5x3 inch loaf pan. Bake uncovered ... until done, about 45 minutes. Garnish with lemon wedges. Serve with dill sauce.
Line top of ... Remove from heat and add 4 tablespoons ketchup. Unmold salmon loaf on warm platter. Pour sauce over and garnish with parsley. Serves 4 or 5.
Drain off 1/2 of liquid of salmon. Combine all ingredients. Place in loaf pan. Bake 40 ... degrees. For more firmness, use less butter and add 1 more egg.
top of page