Rice and salmon loaf

Recipe from a 1951 cookbook, “Out of Alaska’s Kitchens,” published by members of the Alaska Crippled Children’s Association; Territorial Headquarters, Anchorage, Alaska.


2 cups hot boiled rice

1 cup canned salmon

2 egg yolks

¼ teaspoon pepper

½ teaspoon salt

Juice of ½ a lemon

2 tablespoons butter, melted

2 egg whites, beaten


Beat egg yolks and mix with rice, seasonings and juice from salmon. Fold in stiffly beaten egg whites. Put in greased baking dish and set in shallow pan of water.

Bake for about 45 minutes at 350 degrees. Serve with tomato sauce and garnish with parsley and sliced lemon.

Yields eight slices ¾ inch by 1 ¾ inch.