• Canned Salmon Loaf With Cream Cheese
• Salmon Loaf With Cream Cheese
• Smoked Salmon Cream Cheese Recipe

Salmon loaf with white mushroom sauce: Make the salmon loaf as instructed. While it is baking, prepare the mushroom sauce. While it is baking, prepare the mushroom sauce. Combine 1 cup milk, 1 cup cream, and 1/4 cup chicken broth in a small saucepan over medium-high heat on the stove. DIRECTIONS Drain and flake salmon, removing skin and bones. Combine salmon with next six ingredients; mix thoroughly.

• Wash hands and crumble salmon. Take out any large bones. Put into bowl with soup, bread crumbs salt, pepper, egg and onion.
• For the Salmon Burgers, place salmon in food processor; cover. Pulse until coarsely chopped, scraping down sides. (Do not over process salmon.) Place salmon in large bowl. Add egg, panko, onion, capers, lemon peel, dill weed, garlic powder, chile pepper, sea salt and pepper. Mix until well blended. Shape into 4 patties.
• 1 can (16oz) salmon 1 pkg (8oz) cream cheese, softened 1 tablespoon lemon juice 2 teaspoons grated onion 1 teaspoon horseradish 1/4 teaspoon liquid smoke flavoring 1/2 cup chopped pecans 3 tablespoons chopped parsley.

★★★★★ 2 votes5

Canned Salmon Loaf With Cream Cheese

Ingredients

• salmon, flaked
• cheddar cheese, shredded
• egg, beaten
• milk or cream
• salt
• pepper
• bread crumbs
• butter or margarine, melted
• lemon juice
• onion, chopped
• dill, dried

How to Make Great Salmon Loaf

1. Combine all ingredients, using 1/2 of the bread crumbs. Shape into a loaf in a buttered loaf pan. Sprinkle with remaining bread crumbs. If your family doesn't like dill , it can be eliminated.

About Great Salmon Loaf

Salmon Loaf With Cream Cheese

Smoked Salmon Cream Cheese Recipe

I find it handy to have canned salmon in my pantry. Most of the time, I use it to make sandwiches or add them in salads. Last week, I found a new way to use them: this salmon loaf. Like the meatloaf recipe, this salmon loaf recipe uses bread crumbs and egg to bind the ingredients together. But, this recipe is unique in the sense that it uses a can of mushroom soup. I believe that the soup, along with the salmon liquid from the can make this salmon loaf moist and tasty. I am glad everyone enjoyed this delicious salmon loaf, including my husband’s co-worker to whom he shared a piece.

• 2 (213g/71/2 oz) cans salmon (I used Ocean’s wild pink salmon)
• 1 cup soft bread crumbs
• 1 (284ml/10 oz fl) can cream of mushroom soup
• 1 egg, slightly beaten
• ½ cup chopped onion
• 1 tbsp lemon juice
• 1 tsp Tabasco sauce
• ¼ cup chopped celery

1. Preheat oven to 375°F. Grease a 9X5 inch loaf pan.
2. Drain salmon, reserving liquid. Remove skin and bones. Flake salmon in a large bowl. Add bread crumbs, onion and celery.
3. In a smaller bowl, combine soup, egg, lemon juice and Tabasco sauce. Add this soup mixture to the salmon mixture; mix well. Place in the prepared pan.
4. Bake for 30 minutes, add reserved salmon liquid (I got ⅓ cup) and then continue baking for another 20-30 minutes or until nicely browned. Cool salmon loaf in pan for 15 minutes, loosen from sides of pan and turn into platter.
5. Serve and enjoy!