Wednesday Salmon Loaf
- 1 14.75 oz Can Salmon, drained and flaked (remove skin and bones as desired)
- 2 cups soft bread crumbs
- 1/3 cup diced onions or shallots
- 1/4 cup low fat milk
- 2 large eggs
- 2 tbsps chopped fresh parsley
- 1 tbsp lemon juice
- 1 tsp dry dill
- 1/4 tsp ground black pepper
- 2 ozs smoked salmon
Preheat oven at 350 degrees F.
Drain salmon and reserve 2 tablespoons liquid.
Combine all salmon, reserved liquid, breadcrumbs, onion, milk, eggs, parsley, lemon juice, dill weed and black pepper.
Place mixture in well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.
Bake for 30 to 45 minutes.