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Little Salmon Loaves With Mushroom Sauce

chef.tim.lee's picture
Ingredients
  Canned salmon 15 Ounce, drained, flaked (2 Cans Of 7 1/2 Ounce Each)
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Egg 1 , slightly beaten
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Prepared horseradish 2 Teaspoon
  Prepared mustard 1⁄2 Teaspoon
  Sour cream 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  Canned tomatoes 1⁄4 Cup (4 tbs), chopped
  Chives 2 Teaspoon, chopped
Directions

GETTING READY
1. In a mixing bowl add salmon, egg, onion, mustard, horseradish, 1/4 cup soup and crumbs.
2. Mix the ingredients well.
3. Butter the mold or custard cups (6 ounces size). Pack the ingredients well into them.
4. Preheat the oven at 350°F.

MAKING
5. Bake the molds or custard cups at 350°F for at least 20 minutes
6. Unmold the cups or molds onto a serving platter.
7. In a saucepan, combine remaining ingredients and mix well.
8. Heat while stirring occasionally so that the ingredients do not get burnt.

SERVING
9. Serve little salmon loaves with sauce poured on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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