See Also: Appetizers · Cooking Club · Fish and Seafood · Main Dishes
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.
2 eggs
2 cups diced fresh uncooked salmon, or canned salmon (or tuna)
1/2 cup uncooked oatmeal
1 medium onion, finely chopped
1/4 green pepper, finely chopped
2 tablespoons minced fresh parsley
zest of 1 lemon
1 tablespoon lemon juice
1/4 - 1/2 teaspoon sea salt
3/4 cup milk (not necessary if cooking in microwave)
1/4 - 1/2 teaspoon sweet or smoked paprika
endive leaves for serving
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.
