Recipe - Salmon-Broccoli Loaf With Dill And Capers

1 cup Loosely packed parseley
sprigs; washed & patted dry
on paper towels
6 sl Firmtextured white bread
2 cup 1/2inch cubes of broccoli
stems (the amt you'll get
from one large bunch of
broccoli. amount can be
variable.)
1 md Yellow onion; cut into
slim wedges
1 Three fourths pound Cooked or canned boned
salmon (remove all dark
skin)
1/3 cup Drained caperss (use the
small capers)
2/3 cup Light cream
4 Eggs
2 tablespoon Snipped fresh dill or
Three fourths teaspoon Dill weed
One half Lemon; finely grated rind of
1/8 teaspoon Freshly ground black pepper

From: young@ben.dev.upenn.edu (Sally Young)

Date: 4 Oct 93 16:17:21 GMT

from Jean Anderson's _Processor Cooking_

Note: very moist and velvety, let it stand at room temp 30 minutes before
slicing. Recipe needs no salt...

In food processor fitted with metal chopping blade, mince paresely fine,
using 56 onoffs of the motor; empty into a large mixing bowl. Now crumb
the bread 2 slices at a time, with two or three 5or 6 churning of the
motor; add to bowl. Dump all the broccoli stems into processor; mince very
fine with about three 5second bursts; add to bowl.

Processormince the onion 3 o4 4 bursts will do it add to the bowl.

Flake the salmon in three batches 2 onoffs will be enough. Add to the
mixing bowl along with all remaining ingredients. Mix v thoroughly, pack
mixture firmly into a wellbuttered 9x5x3 inch loaf pan and bake in a slow
oven (300 degrees F.) for about 1 hour and 40 minutes, or until loaf begins
to pull from sides of pan and is firm to the touch. Remove loaf from oven
and let it stand upright in its pan on a wire rack for 30 minutes.
Carefully loosen the loaf all around w a thinbladed spatula, then invert
gently onto a large serving platter.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.