Recipe - Mushroom Stuffed Salmon Loaf

15 One half ounce Salmon; canned, debone &
flake
2 cup Bread crumbs; fresh
2 lg Eggs; beaten
1 tablespoon Lemon juice
1 tablespoon Onion; finely chopped
One half teaspoon Salt
Fresh ground black pepper;
to taste
1 One half cup Mushrooms; cut or sliced up
2 tablespoon Butter; or margarine
1 cup Fresh spinach *see note;
shredded & packed
Lemon Sauce
Reserved salmon liquid
Milk
1 tablespoon Butter; or margarine
1 tablespoon Flour
1/8 teaspoon Salt
1 pn Ground white pepper
1 Egg yolk; beaten
1 tablespoon Lemon juice

SALMON LOAF: Drain the salmon, reserving liquid for Lemon Sauce: debone
salmon, flake salmon into a medium bowl. Add bread crumbs, eggs lemon
juice, onion, salt & pepper; mix well. Saute' mushrooms in butter in a
medium skillet over medium heat for 2 minutes. Add spinach; saute' until
wilted, about 2 minutes. Pat One half of the salmon mixture into a greased 8 1/2
X 4 One half X 2 Three fourths inch loaf pan. Top with mushroom mixture in an even layer
leaving a 1 inch border on all sides. Top with remaining salmon mixture;
spread top smooth & pat down. Bake in a preheated 350F. degree oven until
center is set & top is golden, about 45 minutes. Let stand 5 minutes before
slicing. Serve with Lemon Sauce. Garnish with lemon slices & parsley.

LEMON SAUCE: Measure reserved salmon liquid; add enough milk to make 2/3
cup. Melt butter in a small sauce pan over medium heat; stir in flour, salt
& pepper until smooth. Reduce heat to low. Gradually whisk in the milk
mixture; cook & stir until sauce thickens & bubbles for 1 minute. Gradually
whisk One fourth cup of the hot sauce into egg yolk in a small bowl. Gradually
whisk the egg yolk mixture into remaining sauce in pan. Cook stirring
constantly, over low heat until thickened, about 1 minute; do not boil.
Stir in lemon juice & serve over Mushroom Stuffed Salmon Loaf.

NOTES : *This is my favorite way to use canned salmon. I sometimes replace
the spinach with shredded cheese(1 cup). Monterey Jack, Gouda, Swiss &
Smoked Baby Swiss cheeses are all excellant in this dish. If using cheese
don't saute' it with the mushrooms; put it on top of the mushrooms when
forming the loaf. Chris
Recipe by: America Cooks by The Editors of Consumer Guide

Posted to recipeludigest Volume 01 Number 593 by "Christopher E. Eaves"
cea260@airmail.net on Jan 25, 1998