Title: Salmon-Broccoli Loaf with Dill and Capers
Categories: Fish
Yield: 8 Servings

1 c Loosely packed parseley
-sprigs; washed & patted dry
-on paper towels
6 sl Firm-textured white bread
2 c 1/2-inch cubes of broccoli
-stems (the amt you'll get
-from one large bunch of
-broccoli. amount can be
-variable.)
1 md Yellow onion; cut into
-slim wedges
1 3/4 lb Cooked or canned boned
-salmon (remove all dark
-skin)
1/3 c Drained caperss (use the
-small capers)
2/3 c Light cream
4 Eggs
2 tb Snipped fresh dill -or-
3/4 ts Dill weed
1/2 Lemon; finely grated rind of
1/8 ts Freshly ground black pepper

From: young@ben.dev.upenn.edu (Sally Young)

Date: 4 Oct 93 16:17:21 GMT

from Jean Anderson's _Processor Cooking_

Note: very moist and velvety, let it stand at room temp 30 minutes before
slicing. Recipe needs no salt...

In food processor fitted with metal chopping blade, mince paresely fine,
using 5-6 on-offs of the motor; empty into a large mixing bowl. Now crumb
the bread 2 slices at a time, with two or three 5-or 6 churning of the
motor; add to bowl. Dump all the broccoli stems into processor; mince very
fine with about three 5-second bursts; add to bowl.

Processor-mince the onion -- 3 o4 4 bursts will do it -- add to the bowl.

Flake the salmon in three batches -- 2 on-offs will be enough. Add to the
mixing bowl along with all remaining ingredients. Mix v thoroughly, pack
mixture firmly into a well-buttered 9x5x3 inch loaf pan and bake in a slow
oven (300 degrees F.) for about 1 hour and 40 minutes, or until loaf begins
to pull from sides of pan and is firm to the touch. Remove loaf from oven
and let it stand upright in its pan on a wire rack for 30 minutes.
Carefully loosen the loaf all around w a thin-bladed spatula, then invert
gently onto a large serving platter.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.