Salmon Loaf

Recipe from Better Homes and Garden Cookbook

This is yet again one of those recipes where it was in the old cookbook and when they revised it they dropped it.  I love this recipe but my family does not.  I think it's just the name that turns them off, oh yeah, and the fact that it is fish.  They will eat fish if it's recognizable, just not this recipe.  Try it out tell me what you think.  One more thing, it says to use the canned salmon.  If you do this you will be sorting through the mess of bone fragments and who knows what else unless you can find one that has taken the bones out already.  The alternative which I HIGHLY suggest is to bake your own fish without season in the oven then flake it after it cools down.

Salmon Loaf

1 1-pound can salmon, drained and flaked
2 cups soft bread crumbs
1 tablespoon chopped onion
1 tablespoon butter, melted
1/2 teaspoon salt
1/2 cup milk
1 slightly beaten egg
Piquant Sauce

In a bowl, combine salmon, crumbs, chopped onion, butter and salt.  Combine milk and egg; add to salmon mixture and mix thoroughly.  Shape into a loaf on a greased shallow baking pan or in 7 1/2 x 3 3/4 x 2 1/4-inch loaf pan.  Bake at 350 degrees for 35 to 40 minutes.  Serve with Piquant Sauce or creamed peas.  Makes 3 or 4 servings.

Piquant Sauce

Cook 2 Tablespoons chopped green onion in 3 Tablespoons butter until tender, but not brown.  Blend in 2 Tablespoons all-purpose flour, 1/2 teaspoon dry mustard, 1/2 teaspoon salt, and dash pepper.  Add 1 1/4 cups milk and 1 teaspoon Worcestershire sauce.  Cook, stirring constantly, till sauce thicken and bubbles.