Salmon Loaf

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve this for supper with hot biscuits, celery and carrot sticks

Ingredients

  • 1 (1 lb.) can salmon
  • ¾ c. milk
  • ¼ c. chopped green pepper
  • 2 eggs, well beaten
  • c. dry bread crumbs
  • 2 tblsp. chopped onion
  • ¼ c. melted butter or regular margarine
  • 2 tblsp. butter or regular margarine
  • 2 tblsp. flour
  • ¾ c. milk

Method

  • Drain salmon, reserving liquid for sauce. Flake; remove skin. Add ¾ c. milk, green pepper, eggs, bread crumbs, onion and ¼ c. melted butter; mix well. Spoon into greased 8½ X 4½ X 2½ loaf pan. Pack mixture in tightly. Bake in moderate oven (350°) 50 minutes.
  • Meanwhile, make sauce. Melt 2 tblsp. butter; add flour; blend well. Add ¾ c. milk and liquid from salmon; stir constantly. Cook until thick. Serve with salmon.