Vancouver Salmon Loaf
|Canned salmon||15 1⁄2 Ounce (1 can)|
|Egg||1 , lightly beaten|
|Fresh breadcrumbs||250 Milliliter (2 cups)|
|Whipping cream/Sour cream||60 Milliliter (1/4 cup)|
|Minced celery leaves||30 Milliliter (2 tablespoon)|
|Curry powder||1⁄2 Teaspoon|
|Small onion||1 , grated|
|Lemon||1⁄2 (use juice and grated rind)|
1.In a bowl, take out the canned salmon.
2.Use a fork and pound the bones and chip the fish.
3.Mix both well and put egg, breadcrumbs, cream, celery, curry powder, onion, salt, pepper and lemon juice and rind in it.
4.Combine all well by stirring.
5.Take a 9 x 5 inch loaf pan; put the bowl ingredients in it and secure it with a waxed paper.
6.Cook the dish for 6-9 minutes at HIGH.
7.Once done, leave the dish for 5 minutes.