Thursday, September 8, 2011

Don't Let Your Salmon Loaf

This is a very basic canned salmon recipe, which can be made into a LOAF or into patties.  You can serve it with a simple creamed peas and white sauce, or the cucumber dill recipe I've included below.  This is a VERY old recipe, but always a family favorite.


1 (15 1/2 oz.) can salmon

1 (8 oz.) container sour cream

1/2 cup melted butter

1 egg, beaten

2 - 1/2 c. corn flakes

Measure the corn flakes and then crush into crumbs. Drain off half of liquid of the salmon. Combine all ingredients; press into a loaf pan. Bake 40 minutes at 350 degrees. 

NOTE:  if firmer texture loaf is desired, use less butter and add 1 more egg.   You can also toss in some chopped celery, chopped onion, chopped pimento, chopped green olives ... whatever savory "extras" you have on hand.  But the original recipe doesn't call for more than the above five ingredients.


1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon lemon juice

1 tablespoon 2% milk

2 teaspoons snipped fresh dill

1/2 teaspoon sugar

1/8 teaspoon pepper

Mix together and chill.