Molded Salmon Loaf
Molded salmon loaf.
- 1-1/2 pounds salmon steaks or fillets
- 2 teaspoons salt
- 1 stalk celery
- 1 slice onion
- 1-inch slice green pepper
- 1 slice lemon
- 1 cup hot water
- 1 tablespoon gelatin
- 1 cup celery, chopped
- 3 tablespoons green pepper, chopped
- 2 tablespoons parsley, chopped
- 2 tablespoons onion, grated
- 2 tablespoons lemon juice
- 1 cup mayonnaise or salad dressing
- 1/2 cup sweet pickle, chopped
- Sprinkle salmon on both sides with 1 teaspoon salt and place in a well greased casserole with celery, onion, green pepper and lemon.
- Add the water; cover and bake in a moderate oven, 350° F, for 30 minutes or until salmon flakes easily when tested with a fork.
- Allow salmon to chill thoroughly in the liquid.
- Strain the liquid from the salmon and add water to make 1-1/2 cups.
- Soak gelatin in 1/2 cup of the salmon liquid for 5 minutes and dissolve over hot water.
- Add to the liquid and mix well.
- Cut salmon into 1/4-inch cubes.
- Add salmon, celery, green pepper, parsley, onion, lemon juice and remaining salt to the gelatin mixture.
- Pour into a large loaf pan and chill until firm.
- Unmold on lettuce and serve with a sauce made by combining mayonnaise and sweet pickle.