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Salmon Noodle Loaf

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/stuart_spivack/123467233/">Image Credit</a></p>
Ingredients
  Medium egg noodles 2 1⁄2 Ounce (Catelli, Or Broad, 1/3 - 8 Ounce Package)
  Canned pink salmon 31 Ounce, drained (2 Cans, 15 1/2 Ounce Each)
  Eggs 2 , beaten slightly
  Milk 1⁄2 Cup (8 tbs)
  White bread slice 1 , crumbled
  Onion 1⁄2 Teaspoon, minced
  Salt 1⁄4 Teaspoon
  Lemon juice 1 Teaspoon
  Parsley 1 Tablespoon, snipped
  Egg 1 , beaten
  Cheddar cheese 3⁄4 Cup (12 tbs), shredded
  Salt 1⁄8 Teaspoon
  Hard-cooked eggs 2 , sliced (For Garnish)
  Lemon slices 4 (For Garnish)
  Parsley sprigs 1 (For Garnish)
Directions

GETTING READY
1) Preheat oven to 375°F before baking.
2) Follow package directions to cook noodles and drain well, when done.
3) Rinse the drained noodles and keep aside warm.

MAKING
4) Take a large bowl and crumble salmon in it, removing bones and skin.
5) Blend in eggs, milk, bread, onion, salt, lemon juice and parsley.
6) In the bottom of a greased 1 quart fish mould (or a 9" x 5" loaf pan), arrange 1/2 salmon mixture.
7) Mix together egg, cheese, salt, and cooked noodles and pour this over salmon.
8) Cover with the remaining salmon mixture on top.
9) Bake for 35 to 40 minutes in preheated oven and then take off the loaf from oven, keeping aside for 10 minutes.

SERVING
10) Release the cooked loaf from pan and slide out onto a heated platter.
11) Garnish with sliced eggs, lemon slices and parsley sprigs and serve hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Dish: 
Cake
Ingredient: 
Salmon
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
5

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