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Seattle Salmon Loaf




Source of Recipe


Gabby Gourmet


List of Ingredients




1/3 C. butter
1/2 C. all purpose flour
2 C. milk (2% is best)
1½ tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. fresh nutmeg, grated
1 lb. leftover cooked salmon, skin and bones removed (can also use 1 16 oz. can of red salmon)
1/2 C. seasoned bread crumbs
2 T. onion, finely minced
1 T. lemon juice

1/2 tsp. dried thyme leaves 1/2 tsp. fresh nutmeg, grated 2 exlg. eggs, beaten 1/2 C. milk 1 T. lemon juice 2 T. dried parsley flakes 1/4 C. mayonnaise

Recipe



n a small saucepan, heat the butter over a low heat. Stir in the flour to form a roux, then gradually stir in the milk and cook until sauce thickens. Season the with the salt, pepper and nutmeg. In a medium-size mixing bowl, combine the salmon (flaked), crumbs, onion, juice, thyme and nutmeg. Mix well, then stir in the eggs and half of the white sauce. Spoon this mixture into a sprayed loaf pan. Place in a preheated 350º oven and bake for 30 minutes. Add the milk, juice and parsley to the remaining white sauce and heat through. Just before serving, stir in the mayonnaise and whisk well. Remove the loaf from the oven and let set for 5 minutes before removing from the pan onto a serving plate. Slice into 1 inch thick slices and spoon the sauce over all. Serves 4-6.