Tag Archives: salmon loaf

Salmon Cake

8 ounces drained, canned salmon
2 medium eggs, separated
½ cup skim milk
¼ cup finely chopped celery
2 tablespoons dehydrated onion flakes
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
⅛ teaspoon pepper
¼ teaspoon paprika
2 medium eggs, hard-cooked and sliced

Mash salmon. Beat egg yolks with milk. Add celery, onion flakes, parsley, salt, and pepper. Stir into salmon; mix well. Beat egg whites until stiff but no dry. Gently fold into salmon mixture. Spoon into a nonstick, 9x5x3-inch loaf pan. Sprinkle with paprika. Bake at 350°F (moderate oven) for 45 minutes, or until firm. Garnish with sliced eggs. Divide evenly. Makes 4 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Salmon Loaf

1 can (16 ounces) salmon
1 cup packaged bread stuffing
1 egg, well beaten
1 tablespoon minced parsley
1 small onion, minced
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
1 cup hot cooked peas
1 cup hot Medium White Sauce (see Index L)

Set oven for moderately hot, 375°. Grease a 6 1/4 x 3 3/4 x 2 1/4- inch loaf pan.

Drain the salmon, saving liquor. Remove the large bones and flake the salmon with a fork. Put the bread stuffing in a bowl. Mix the reserved liquor with enough milk to make 1 1/4 cups liquid. Pour the milk mixture over stuffing and let stand until liquid is absorbed. Add the salmon, egg, parsley, onion, salt and Tabasco sauce to stuffing mixture; mix well. Pack the salmon mixture into the greased loaf pan. Bake salmon mixture 40 minutes or until center is firm. Unmold the loaf on a hot platter; keep warm until served. Mix the peas with the white sauce and pour part of the sauce over the loaf; serve remainder on the side. Garnish loaf with parsley, if desired. Makes 4 to 6 servings.

2 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 cup milk

Melt butter in small saucepan over medium heat. Remove from heat. Blend in flour, salt and pepper. Mix well. Slowly stir in milk. Return to medium heat and cook 5 to 8 minutes, stirring constantly until thick and smooth. Makes about 2 cups sauce.

THIN WHITE SAUCE: Follow directions for making Medium White Sauce, but reduce the butter and flour each to 1 tablespoon.

THICK WHITE SAUCE: Follow directions for making Medium White Sauce, but increase butter and flour each to 3 tablespoons.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York

Salmon Loaf


8 ounces drained, canned salmon, flaked
2/3 cup finely chopped celery
1/2 medium green pepper, diced
2 ounces onion, diced
1 teaspoon chopped pimento
2 tablespoons mayonnaise
2 teaspoons freshly chopped parsley
2 teaspoons vinegar
1 packet instant chicken broth and seasoning mix
2 envelopes unflavored gelatin
3/4 cup cold water

Combine salmon, celery, green pepper, onion, and pimento in a mixing bowl. Add mayonnaise, parley, vinegar and broth mix; mix well. Sprinkle gelatin over cold water in a saucepan, to soften. Stir over low heat until gelatin is dissolved. Add to salmon mixture, Turn mixture into a 2 cup mold or 2 individual 1 cup molds. Chill until firm. Unmold on lettuce. Divide evenly. Makes 2 luncheon servings.

Copyright ©Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.