Follow these steps for perfect results
canned salmon
drained
breadcrumbs
pepper
salt
egg yolks
parsley
chopped
lemon juice
hot milk
egg whites
stiffly beaten
melted butter
melted
Preheat oven to 350°F (175°C).
Remove skin and bones from canned salmon and place in a mixing bowl.
Add breadcrumbs, pepper, salt, egg yolks, chopped parsley, and lemon juice to the bowl.
Pour hot milk into the mixture.
Add melted butter.
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold the beaten egg whites into the salmon mixture until just combined.
Grease a loaf pan or mold with butter.
Pour the salmon mixture into the prepared pan.
Bake for 55 minutes, or until golden brown and set.
Expert advice for the best results
Add a pinch of dill for extra flavor.
Serve with a dollop of sour cream or tartar sauce.
Everything you need to know before you start
10 minutes
Can be made a day ahead and refrigerated.
Slice and serve on a platter with lemon wedges.
Serve with a side salad.
Serve with crackers or toast points.
Pairs well with the richness of the salmon.
Discover the story behind this recipe
Comfort food
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