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Salmon Loaf in Endive Leaves
From Dorothy McNett's recipes at www.dorothymcnett.com. Absolutely wonderful served over a platter of fresh baby organic greens, drizzled with a little extra virgin olive oil. For a finger food, use endive leaves to fill with the salmon.
Whisk the eggs thoroughly in bowl. Dice up the salmon and combine all ingredients (except endive) with the eggs. (Note: if baking in conventional oven, use the milk but if in microwave, omit the milk) Place the mixture in a lightly oiled loaf or other baking pan. (metal, glass or ceramic if using the conventional oven, ceramic or glass if using the microwave oven.) Sprinkle top with a bit more paprika. If baking in conventional oven, preheat to 350 degrees. Bake for about 45 minutes. If using the microwave, omit the milk and cook for 12-15 minutes on 70% power, (power level 7) or until done. Allow to cool for about 10 minutes before slicing and serving along with endive leaves, etc.
Recipe created 1995-01-01.