Salmon Celery Loaf

Favorite Recipes page 269, Delores Curtis, Whitmore Lake, MI.

This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Recipe Notes section.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Servings servings

Ingredients

For the Salmon Loaf

1 can salmon, (500 g / 1 lb can), Shortcut
¼ cup salmon liquid
1 can condensed cream of celery soup, Shortcut
1 cup bread crumbs, Shortcut
2 eggs
½ cup onion, diced
1 tablespoon lemon juice

For the Sauce (Optional)

1 can condensed cream of celery soup, Shortcut
⅓ cup sour cream, Shortcut
¼ teaspoon dried dill weed

Instructions

Preheat your oven to 190° C (375° F). Grease a loaf pan with butter or cooking spray.
Open and drain the salmon into a measuring cup. Keep ¼ cup of the liquid, discard the rest. Place drained salmon in a mixing bowl and flake with a fork.
To the mixing bowl, add all remaining Loaf ingredients.
Mix together until well combined.
Pack into the prepared loaf pan.
Place in the oven and bake for 1 hour. Remove from the oven and cool for 5 minutes on a rack.
While the salmon loaf is baking, heat the condensed celery soup, sour cream, and dill until warmed through.
Turn the loaf out onto a serving tray and slice.
Serve topped with the sauce and sides of your choice. Enjoy.