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Salmon Loaf
Ingredients2 Eggs 1/2 pint (300 ml) Carnation Milk 1 metric (9 oz) cup fresh Breadcrumbs 1 x 220 g tin pink Salmon 1 teaspoon freshly chopped Parsley and Dill or other suitable herbs Salt And Pepper to taste Juice of one Lemon |
MethodBeat the eggs and add the tinned milk, and pour over the breadcrumbs and leave for 15 minutes. Drain the salmon and break up with a fork, fold in the herbs, seasoning and lemon juice. Mix everything together and pile into a greased tin loaf. Bake in a moderate oven 350 deg. F (175 deg. C) for approximately 1 hour or until golden on the top and firm to the touch. Cool and serve sliced in lunches with hard-boiled eggs and crisp lettuce. |
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