I never tried canned mackerel, but considering that I like it fresh, I would
probably like it canned as well. When I eat canned salmon, and especially
when using it in a recipe, I take out the obvious large bones, not
necessarily the smaller ones. When I am flaking the fish, the small bones
will mostly break up.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
meward1954--- via Cookinginthedark
Sent: Wednesday, August 12, 2020 7:41 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Salmon Loaf, From Neesie
I never take out the bones or anything else from the canned salmon. Am I
the only one who eats it all? I thought I read that many of the nutrients
were in the skin and bones.
I used to make recipes like that with canned mackerel. It is not as
expensive. I don't think it is as good either though.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Marilyn Pennington via Cookinginthedark
Sent: Wednesday, August 12, 2020 1:03 PM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] Salmon Loaf, From Neesie
Salmon Loaf, From Neesie
Preheat oven to 350 degrees F., rack in the middle position
This recipe is from Stan Kramer's sister Kitty. (When they were growing up,
Stan used to tease that she was fated to marry a man named Katz.) Kitty says
you can use pink salmon, but the loaf turns out looking a little gray. Red
salmon's more expensive, but it's worth it if you're serving this for
company.
2 cans red salmon (I used two 14.75-ounce cans)
1 cup finely ground bread crumbs (or cracker crumbs or matzo meal)
1 cup evaporated milk (or light cream)
2 beaten eggs (you can just beat them up with a fork)
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
½ teaspoon sage
½ teaspoon ground oregano
¼ cup melted butter (½ stick
¼ cup dried chopped onions (or ½ small onion, finely chopped) 8-ounce
package frozen green peas
Spray a bread pan with non-stick cooking spray. (The one Kitty uses is glass
and the bottom measures 4-inches by 8-inches.) Drain the salmon in a
strainer. Prepare it by taking out the bones and removing most of the silver
skin. Let it continue to drain while you mix up the rest of the loaf.
In a large bowl, mix the ground breadcrumbs, evaporated milk, beaten eggs,
and seasonings. Add the melted butter and dried chopped onions, and mix
well.
Add the salmon and the frozen peas, and mix it all up with a big wooden
spoon. (You may have to get in there with your hands to make sure it's
thoroughly mixed.) Transfer the salmon mixture to the pan you've prepared,
filling it to within a half-inch of the top. If you have any salmon mixture
left over, shape it into patties, separate the patties with wax paper, stick
them in a freezer bag and pop them in the freezer. They make wonderful
salmon patties. Just thaw them and fry them in butter.
Bake at 350 degrees F. for 1 to 1 ½ hours. If the top starts browning too
rapidly, tent a piece of aluminum foil over the top.
Let cool for ten minutes and then slice and serve. This is especially good
with dill sauce.
Dill Sauce:
This sauce must be made at least 4 hours in advance (overnight is even
better.)
2 Tablespoons heavy cream
½ cup mayonnaise
1 teaspoon crushed fresh baby dill (if you can't find baby dill, you can
make it with ½ teaspoon dried dill weed, but it won't be as good)
Mix the cream with the mayonnaise until it's smooth and then mix in the
dill. Put the sauce in a small bowl, cover it with plastic wrap, and
refrigerate it for at least 4 hours.
A note from Stan's wife, Lolly: This looks really pretty if you make a
double batch of piecrust dough, roll half in an oval for the bottom, and
hand-shape the salmon mixture on top of that, leaving 2 inches of dough
uncovered around the outside. Roll out the other half of the dough, drape
it over the top, and tuck up the bottom edges, crimping them as you would
for a pie. Cut slits in the top and a hole in the center to serve as a vent,
then brush the entire surface of the dough with egg yolk mixed with a bit
of water. Bake it the same as you would for a regular salmon loaf and serve
it as a "company dish."
Source Sugar Cookie Murder by Joanne Fluke. From Neesie
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