This is a recipe I have used for many years It is easy and very good
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 4 tablespoons flour
- 2 eggs beaten
- 1/8 teaspoon white pepper
- 1/4 teaspoon white pepper
- 1 tablespoon parsley chopped
- 1 16-oz can salmon drained reserving liquid (i prefer red sockeye)
- 1 cup cracker crumbs
- 1/2 cup liquid from salmon or milk
- 2 tablespoons celery chopped
- 2 teaspoons onion finely minced
- 1 tablespoon pimento diced
- -- egg sauce --
- 4 tablespoons butter or margarine
- 2 cups milk or half-and-half
- 3 eggs hard cooked and crumbled
- Carbohydrate 54.0748213441278 g
- Cholesterol 1446.685 mg
- Fat 53.700270866589 g
- Fiber 2.36956705855974 g
- Protein 72.8189706658557 g
- Saturated Fat 19.4629496599877 g
- Serving Size 1 1 Serving (548g)
- Sodium 1339.5650083332 mg
- Sugar 51.705254285568 g
- Trans Fat 8.3367547816409 g
- Calories 992 calories
Step-by-step
- Free salmon from skin and bones.
- Flake salmon.
- Combine beaten eggs, lemon juice, and rest of ingredients.
- Taste and add more salt if needed.
- Form into loaf and place into greased pan.
- Bake in a 350 F oven until delicately browned and firm, (about 1 hour).
- Let stand 10 minutes before serving.
- Serve with Egg Sauce.
- Serves 4-6.
- Simmer flour and butter 10 minutes without browning.
- Stir constantly.
- Gradually add milk, salt and pepper.
- Whip smooth about 10 minutes.
- Add eggs.
Preserved Versus Fresh Proteins
Using canned salmon alters the moisture dynamics compared to raw fillets. Canned fish is already cooked during the canning process, meaning the primary objective in the oven is binding and heating rather than denaturing raw muscle proteins. Cracker crumbs act as a structural sponge, absorbing the reserved canning liquid or milk to keep the mixture cohesive without becoming dense. Fresh salmon, by contrast, requires careful monitoring to prevent the dryness that occurs when high heat drives out natural oils.The Mechanics of Roux-Based Sauces
The accompanying egg sauce relies on a traditional white sauce foundation, requiring flour and butter to simmer for 10 minutes without browning. This extended cooking time eliminates the raw flour taste of the starch. Whisking milk into the warm roux gradually prevents lumps, while continuous movement ensures an even viscosity. Crumbling hard-cooked eggs into the finished dairy base introduces both textural contrast and richness.Mid-Century American Comfort Traditions
Canned fish loaves gained prominence in mid-century American households as a practical utilization of pantry staples. Recipes of this era frequently paired inexpensive protein stretches with velvety, dairy-heavy sauces to add moisture and caloric density. Letting the baked loaf rest for 10 minutes prior to slicing allows the internal temperature to stabilize, ensuring clean portions that hold their shape on the plate.
