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.
- 1 lb salmon
(1 large can)
- 3/4 lb fresh spinach
- 2 eggs
- 10 3/4 oz condensed mushroom soup
- 1 cup cornflakes
- 1/4 cup all-purpose flour
- 2 Tbsp grated fresh onion
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.
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.
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.
10 minutes preparation, 1 hour baking and cooling.
approximate measurement OK.
AT&T Computer Systems Division, Skokie, Illinois, USA
Recipe last modified: 10 Dec 86
From: levy@ttrdc (Dan Levy)
Subject: RECIPE: Salmon-spinach loaf
Date: 26 Dec 86 04:46:33 GMT
Organization: AT&T Computer Systems Division, Skokie, Illinois, USA
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