Salmon-Broccoli Loaf with Dill and Capers

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Salmon-Broccoli Loaf with Dill and Capers Ingredients

1 c Loosely packed parseley	2/3 c Light cream
6 sl Firm-textured white bread	4 Eggs
2 c 1/2-inch cubes of broccoli	2 tb Snipped fresh dill -or-
1 md Yellow onion; cut into	3/4 ts Dill weed
1 3/4 lb Cooked or canned boned	1/2 Lemon; finely grated rind of
1/3 c Drained caperss (use the	1/8 ts Freshly ground black pepper

Instructions for Salmon-Broccoli Loaf with Dill and Capers

From: young@ben.dev.upenn.edu (Sally Young) Date: 4 Oct 93 16:17:21 GMT from Jean Andersons _Processor Cooking_ Note: very moist and velvety, let it stand at room temp 30 minutes before slicing. Recipe needs no salt... In food processor fitted with metal chopping blade, mince paresely fine, using 5-6 on-offs of the motor; empty into a large mixing bowl. Now crumb the bread 2 slices at a time, with two or three 5-or 6 churning of the motor; add to bowl. Dump all the broccoli stems into processor; mince very fine with about three 5-second bursts; add to bowl. Processor-mince the onion -- 3 o4 4 bursts will do it -- add to the bowl. Flake the salmon in three batches -- 2 on-offs will be enough. Add to the mixing bowl along with all remaining ingredients. Mix v thoroughly, pack mixture firmly into a well-buttered 9x5x3 inch loaf pan and bake in a slow oven (300 degrees F.) for about 1 hour and 40 minutes, or until loaf begins to pull from sides of pan and is firm to the touch. Remove loaf from oven and let it stand upright in its pan on a wire rack for 30 minutes. Carefully loosen the loaf all around w a thin-bladed spatula, then invert gently onto a large serving platter. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: FishCuisine: American

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