Jellied Salmon Loaf Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
• Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
• Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
• Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
• Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
• Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
• Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
• Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
• Bake in a preheated oven for 45 minutes or until done.

Steps:

• In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.

Steps:

• Sprinkle gelatin on cold water and let soften 5 minutes.
• Add boiling water, stir until dissolved.
• Stir in salt, lemon juice and liquid from salmon. Cool.
• Chop celery, parsley and chives nice and fine.
• Remove skin and large bones from salmon, and break it up with a fork.
• Combine cottage cheese with green relish, mayonnaise, celery, parsley and chives.
• Stir in gelatin mixture.
• Fold in salmon.
• Pour into loaf pan, salad bowl, or ring mold. Chill until firm. (1½ to 2 hours).

Steps:

• Sprinkle gelatin on cold water and let stand for five minutes.
• Add boiling water and stir until gelatin dissolves.
• Add lemon juice, salt and sugar.
• Rinse a round shallow pan or mold in cold water or spritz lightly with cooking spray.
• Pour a portion of the gelatin in the bottom and set aside to congeal in the refrigerator.
• When firm, place salmon in center of the pan; arrange hard-boiled eggs, olives, celery and green pepper artistically around the salmon.
• Add remaining gelatin and chill until firm.
• Unmold onto a large platter and garnish with thin slices of cucumber, lemon and radishes.

Steps:

• Soften gelatin in cold water dissolve in boiling water cool. Add vinegar (lemon juice may be substituted), mayonnaise (yogurt or combination of mayonnaise and yogurt may be substituted), salt, pepper, and catsup chill until mixture begins to thicken. Drain salmon discard skin and bones flake. Fold into thickened gelatin mixture along with diced eggs and sliced olives. Chill until set. Unmold and slice to serve. Garnish with fresh parsley and lemon wedges.