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
  • Lettuce
  • 1 cup mayonnaise or salad dressing
  • 1/2 cup sweet pickle, chopped
  1. Sprinkle salmon on both sides with 1 teaspoon salt and place in a well greased casserole with celery, onion, green pepper and lemon.
  2. 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.
  3. Allow salmon to chill thoroughly in the liquid.
  4. Strain the liquid from the salmon and add water to make 1-1/2 cups.
  5. Soak gelatin in 1/2 cup of the salmon liquid for 5 minutes and dissolve over hot water.
  6. Add to the liquid and mix well.
  7. Cut salmon into 1/4-inch cubes.
  8. Add salmon, celery, green pepper, parsley, onion, lemon juice and remaining salt to the gelatin mixture.
  9. Pour into a large loaf pan and chill until firm.
  10. Unmold on lettuce and serve with a sauce made by combining mayonnaise and sweet pickle.
Serves 6.

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