recipes@decwrl.UUCP (12/26/86)
SALMON-SPINACH(M) USENET Cookbook SALMON-SPINACH(M)
SALMON-SPINACH LOAF
SALMON-SPINACH - A baked salmon and spinach loaf
This recipe is a pleasant compromise between a salmon loaf
and a spinach souffle. It can be made with stale spinach and
canned salmon. It does not have a strong flavor or texture
of spinach, as do some cooked spinach dishes.
INGREDIENTS (Serves 4)
1 lb salmon (1 large can)
3/4 lb fresh spinach
2 eggs
10 3/4 oz condensed mushroom soup (1 can)
1 cup cornflakes (uncrushed)
1/4 cup all-purpose flour
2 Tbsp grated fresh onion
PROCEDURE
(1) Preheat oven to 350 deg. F. Rinse spinach
thoroughly.
(2) Cook spinach with a small amount of water for 5-10
minutes, or until tender. Discard cooking water.
(3) Clean salmon as desired, and drain excess liquid.
(4) Place salmon, spinach, eggs, undiluted soup, corn-
flakes, flour, and onion in large mixing bowl.
Beat with electric mixer at medium speed for about
three minutes or until ingredients are chopped and
mixture is blended. Stop to scrape bowl and
beaters as needed.
(5) Grease a 9x5x2 1/2-inch loaf pan and pack the mix-
ture in. Bake for 40 to 50 minutes or until set
and lightly browned.
(6) Cool slightly before serving. Do not try to
unmold; serve directly from baking pan. The fin-
ished loaf will have the consistency of spoon-
bread.
NOTES
You can substitute concentrated dried cream-of-mushroom soup
for canned condensed soup, or use a thick flavored white
sauce.
There is no point in using good-quality salmon in this
recipe; chum or pink salmon are fine.
RATING
Difficulty: easy. Time: 10 minutes preparation, 1 hour bak-
ing and cooling. Precision: approximate measurement OK.
CONTRIBUTOR
Dan Levy
AT&T Computer Systems Division, Skokie, Illinois, USA
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