La Leche League Salmon Loaf
|Red salmon||15 1⁄2 Ounce, drained (With Bones, 439 Gram)|
|Dry whole grain bread crumbs||250 Milliliter (1 Cup)|
|Celery stalks||2 , chopped|
|Chopped mushrooms||625 Milliliter (2 1/2 Cups, About 1/2 Pound, 225 Gram)|
|Chopped scallion/1 small onion, minced||175 Milliliter (3/4 Cup)|
|Garlic||1 Clove (5 gm), minced|
|Egg||1 , beaten|
|Egg whites||2 , beaten|
|Lemon juice||30 Milliliter (2 Tablespoons)|
|Cottage cheese||125 Milliliter (1/2 Cups)|
|Minced dill weed||2 Teaspoon (Fresh)|
Crush salmon bones and toss together with the flaked salmon in a mixing bowl.
Add bread crumbs to bowl.
In a skillet, steam-stir celery, mushrooms and scallions, using a few drops of water to prevent scorching before vegetables begin releasing their juices.
Add garlic, and steam until vegetables are tender and liquid has evaporated; then combine in a large mixing bowl with the salmon, crumbs and the remaining ingredients.
Place mixture in a 9 X 5-inch (23 X 13-cm) loaf pan and bake in a preheated 350°F (175°C.) oven for 30 to 45 minutes, until firm.