Steamed Salmon Loaf



Published:

You can never have too many salmon recipes. This one is from the cook book “Out of Alaska’s Kitchens, published in 1951 by the Alaska Crippled Children’s Association.

 

2 cups cooked/canned salmon

4 tbs. melted butter

1 ½ tsp. salt

Dash of pepper

1 tbs. minced parsley

3 tbs. chopped celery

Grated onion, if desired

4 eggs, well beaten

¼ cup cracker crumbs

Combine and put into greased can, cover and steam until done, about two hours.

 

SAUCE:

2 cups cooked peas

1 cup milk

½ cup salmon liquor from can

1 tbs. cornstarch

1 tbs. butter

½ tsp. salt

Dash pepper

1 tbs. ketchup

Cook in double boiler until done. Turn the steamed salmon on to a platter and pour the sauce over and around it. Serve hot.

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