SALMON-SPINACH LOAF

A baked salmon and spinach loaf

This recipe is a pleasant compromise between a salmon loaf and a spinach souffle. It can be made with stale spinach and canned salmon. It does not have a strong flavor or texture of spinach, as do some cooked spinach dishes.

Ingredients

(Serves 4)

1 lb salmon (1 large can)
3/4 lb fresh spinach
2 eggs
10 3/4 oz condensed mushroom soup (1 can)
1 cup cornflakes (uncrushed)
1/4 cup all-purpose flour
2 Tbsp grated fresh onion

Procedure

Preheat oven to Rinse spinach thoroughly.
Cook spinach with a small amount of water for 5-10 minutes, or until tender. Discard cooking water.
Clean salmon as desired, and drain excess liquid.
Place salmon, spinach, eggs, undiluted soup, cornflakes, flour, and onion in large mixing bowl. Beat with electric mixer at medium speed for about three minutes or until ingredients are chopped and mixture is blended. Stop to scrape bowl and beaters as needed.
Grease a 9 x 5 x 2 1/2-inch loaf pan and pack the mixture in. Bake for 40 to 50 minutes or until set and lightly browned.
Cool slightly before serving. Do not try to unmold; serve directly from baking pan. The finished loaf will have the consistency of spoonbread.

Notes

You can substitute concentrated dried cream-of-mushroom soup for canned condensed soup, or use a thick flavored white sauce.

There is no point in using good-quality salmon in this recipe; chum or pink salmon are fine.

Rating

Difficulty: easy.
Time: 10 minutes preparation, 1 hour baking and cooling.
Precision: approximate measurement OK.

Contributor

 
Dan Levy 
AT&T Computer Systems Division, Skokie, Illinois, USA 
{akgua,ihnp4,ltuxa,mvuxa,allegra,ulysses}!ttrdc!levy

Recipe last modified: 10 Dec 86

Original header

Path: decwrl!recipes
From: levy@ttrdc (Dan Levy)
Newsgroups: mod.recipes
Subject: RECIPE: Salmon-spinach loaf
Message-ID: <7177@decwrl.DEC.COM>
Date: 26 Dec 86 04:46:33 GMT
Sender: recipes@decwrl.DEC.COM
Organization: AT&T Computer Systems Division, Skokie, Illinois, USA
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