corona cooking the good friday edition: salmon loaf

Yes…Salmon Loaf the finished product.

I know it’s one of those things that kind of reminds you of your grandmother. Salmon loaf. I’m told it was a big thing in the depression because canned salmon (or canned mackerel) was something that a lot of people could get a hold of and it stretched a meal.

Today in coronavirus land, I was looking to use things up. In my refrigerator, I had three foil packets of Harry and David cooked salmon. Each is about 4 to 6 ounces per packet. They came in gift baskets over the holidays. And they last forever in the refrigerator unopened but it’s not like nova or gravlax, so I’m always at a loss what to do with it. then I remembered things my mother used to make on Good Friday when we were little.

So I put Carly Simon on Alexa, and got to cooking. Yes Carly Simon. Sorry not sorry but her music is something I have always loved, along with Cat Stevens AKA Yusuf.

First preheat the oven to 350°F.

Next I made the white sauce to go with the salmon loaf after it is cooked.

White Sauce – 1/2 cup of mayonnaise, a 1/4 cup of sour cream, 1 tablespoon fresh lemon juice, 2 teaspoons of dill, a good dash of Tabasco sauce, 1 tablespoon of milk, 1/2 teaspoon of sugar, 1/4 teaspoon of ground pepper. All you do is whisk it together and refrigerate it until you serve the salmon loaf.

Salmon Loaf– If you don’t have Harry and David cooked salmon to use, 1 large can of red or pink sockeye salmon will do. I would say you need a good 14 ounces of salmon. You also need 1 can of cream of celery soup, 1 cup of Panko breadcrumbs, 1 small sweet onion chopped fine, 3 ribs of fresh celery diced, 1 tablespoon of lemon juice, 1/2 cup of mayonnaise, 1 egg beaten, 1 tablespoon fresh lemon juice, 2 teaspoons of dill weed, 4 tablespoons of whipped cream cheese or the equivalent of block cream cheese mushed up, a little salt and pepper to taste, some potato chips, and Tabasco sauce.

Mix the cream cheese with the Tabasco sauce (just a dash or two to taste), the lemon juice, the beaten egg, the mayonnaise, the cream of celery soup, the celery, and the onion. Next incorporate the salmon which should be pre-fork mashed in its own little bowl. Finally add the breadcrumbs and a little bit of salt and pepper – about a teaspoon of salt and pepper together. I think I used less.

Take a loaf pan and grease it. I used butter because it happened to be out on the counter. I’m sure you could use olive oil. Spread the loaf mixture evenly into your prepared and greased loaf pan and crumple potato chips over the top.

I will note we rarely have potato chips in the house, we just happen to have them from a take out order a couple of days ago.

Then all you do is throw it into your preheated 350°F oven and set your timer for an hour. For those of you who don’t know the size of a loaf pan it is roughly 9“ x 5“. serve with the white sauce and a simple salad. Note that you’re not actually taking the entire loaf out of the loaf pan it will fall apart you get your servings out and refrigerate the rest in the loaf pan once it’s cooled.

Thanks for stopping by.

Salmon Loaf just before going into the oven