Category : Seafood
Author : Olga Drozd
Hits : 3751
Date : 20/06/2003
ALASKAN SALMON LOAF1 pound cooked fresh salmon, bones and skin removed1 cup milk2 tablespoons butter2 tablespoons flour1/2 teaspoon salt1/4 teaspoon white pepper2 eggs, beaten1 tablespoon lemon juice1 tablespoon Worcestershire sauce1 tablespoon grated onion2 cups soft bread crumbs8 large pimento-stuffed olives, sliced3 hard-cooked eggs
Preheat the oven to 350 degrees.Flake the salmon and set aside.Place the milk in a saucepan and heat to simmering.In another saucepan, melt the butter. Stir in the flour, salt and pepper. Add milk and cook over moderate heat, stirring rapidly, until sauce is smooth and thickened. Pour sauce gradually into the beaten eggs, stirring RAPIDLY.Combine the salmon and sauce. Stir in the lemon juice, Worcestershire, onion and fresh bread crumbs.Grease an 8 1/2 by 4 1/2 by 2 1/2 inch loaf pan and cover bottom with the olives. Spoon in half the salmon mixture and spread evenly to edges. Press the hard-cooked eggs lengthwise into the salmon mixture in pan. Cover with remaining salmon mixture and bake forty-five minutes. Remove from oven and turnout onto a warm serving dish. Yield: Six servings.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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