Salmongefiltelayeredloaf Recipes

SALMON GEFILTE LAYERED LOAF

Steps:

• Place the defrosted loaves into two separate bowls.
• Add a pinch of sugar and salt, pepper if desired, to each bowl.
• Sauté the onion, add the sautéed onion to the bowl containing the defrosted white gefilte fish mixture.
• Mix well.
• Drain the defrosted frozen chopped spinach well, squeezing out any excess water, add it to the white gefilte fish mixture.
• Mix well.
• Layer, in a well greased loaf pan, one half of the salmon mixture, then all of the white gefilte mixture, then the last half of the salmon mixture.
• Cover with foil and bake at 350°F for 1 and 1/2 hours.

SALMON LOAF

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.

SALMON LOAF

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.