I made this for supper last night and it’s really tasty. Bill suggested I write the recipe so I can make it again.
Laura had leftovers for breakfast this morning and told everyone how good it was.
You see, I never follow a recipe exactly, and often times just put flavors together using my imagination. So, here’s what I did.
Mix all this stuff together:
- 1 large can of salmon, 413 grams, or around a pound. (who comes up with these can sizes anyway?) drained and mashed with a fork
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup melted butter
- 1 tablespoon lemon juice
- 1 tablespoon prepared yellow mustard. (next time I’m trying Dijon)
- 1 cup breadcrumbs
- salt and pepper to taste. (I used a tablespoon of pepper)
- 1 medium onion, finely chopped.
Line a loaf pan with parchment paper and fill with the mixture. Bake at 350F for 45 minutes.
I used pink salmon, not the expensive sockeye.
There’s no picture. Why? Because I buttered my loaf pan and the darn thing stuck. I served it with a spoon right out of the pan. That’s where the parchment paper idea was born.
If you make this, maybe you could send me a picture.