SALMON LOAF 1 lb. canned salmon Salt Pepper 3 eggs, beaten 1/3 cup matzo meal or bread crumbs 1/2 stick melted margarine 4 ozs. non-dairy creamer 1. Drain the liquid from the salmon and remove the bones. 2. Flake the fish and mash. 3. Add the salt, pepper, eggs, bread crumbs, and non-dairy creamer. 4. Mix well. 5. Melt the margarine in a small loaf pan and add a little fish mixture. Then pour the rest of the salmon mix into the loaf pan. 6. Bake at 350 degrees F for 45 minutes. Hints: The canned salmon is no longer a full pound. The difference in weight doesn*t appear to matter. I use the Jason Ready Flavored Bread Crumbs (OU) and omit the addition of salt and pepper. I substitute skim milk for the non-dairy creamer. The Lubavitch do not mix milk with fish. It is a chasidish minhag. When I serve this to family or friends, it always disappears quickly. I usually double the recipe to start! Source: The Spice and Spirit Of Kosher Jewish Cooking by The Lubavitch Women*s Organization
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