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.
*Note: Modern canned salmon is no longer a full pound. The difference in weight doesn't appear to matter.
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|Serving Size: 1 Serving (548g)|
|Recipe Makes: 4|
|Calories from Fat: 483 (49%)|
|Amt Per Serving||% DV|
|Total Fat 53.7g||72 %|
|Saturated Fat 19.5g||97 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 1446.7mg||445 %|
|Sodium 1339.6mg||46 %|
|Potassium 1271.2mg||33 %|
|Total Carbohydrate 54.1g||16 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 51.7g|
|Protein 72.8g||104 %|
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Calories per serving: 992
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