Mushroom Stuffed Salmon Loaf

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Mushroom Stuffed Salmon Loaf Ingredients

15 1/2 oz Salmon; canned, debone &	Lemon Sauce
2 c Bread crumbs; fresh	Reserved salmon liquid
2 lg Eggs; beaten	Milk
1 tb Lemon juice	1 tb Butter; or margarine
1 tb Onion; finely chopped	1 tb Flour
1/2 ts Salt	1/8 ts Salt
Fresh ground black pepper;	1 pn Ground white pepper
1 1/2 c Mushrooms; sliced	1 Egg yolk; beaten
2 tb Butter; or margarine	1 tb Lemon juice
1 c Fresh spinach *see note;

Instructions for Mushroom Stuffed Salmon Loaf

SALMON LOAF: Drain the salmon, reserving liquid for Lemon Sauce: debone salmon, flake salmon into a medium bowl. Add bread crumbs, eggs lemon juice, onion, salt & pepper; mix well. Saute mushrooms in butter in a medium skillet over medium heat for 2 minutes. Add spinach; saute until wilted, about 2 minutes. Pat 1/2 of the salmon mixture into a greased 8 1/2 X 4 1/2 X 2 3/4 inch loaf pan. Top with mushroom mixture in an even layer leaving a 1 inch border on all sides. Top with remaining salmon mixture; spread top smooth & pat down. Bake in a preheated 350F. degree oven until center is set & top is golden, about 45 minutes. Let stand 5 minutes before slicing. Serve with Lemon Sauce. Garnish with lemon slices & parsley. LEMON SAUCE: Measure reserved salmon liquid; add enough milk to make 2/3 cup. Melt butter in a small sauce pan over medium heat; stir in flour, salt & pepper until smooth. Reduce heat to low. Gradually whisk in the milk mixture; cook & stir until sauce thickens & bubbles for 1 minute. Gradually whisk 1/4 cup of the hot sauce into egg yolk in a small bowl. Gradually whisk the egg yolk mixture into remaining sauce in pan. Cook stirring constantly, over low heat until thickened, about 1 minute; do not boil. Stir in lemon juice & serve over Mushroom Stuffed Salmon Loaf. NOTES : *This is my favorite way to use canned salmon. I sometimes replace the spinach with shredded cheese(1 cup). Monterey Jack, Gouda, Swiss & Smoked Baby Swiss cheeses are all excellant in this dish. If using cheese dont saute it with the mushrooms; put it on top of the mushrooms when forming the loaf. Chris Recipe by: America Cooks by The Editors of Consumer Guide Posted to recipelu-digest Volume 01 Number 593 by "Christopher E. Eaves" on Jan 25, 1998

Main Ingredient: FishCuisine: Uncategorized

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