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Salmon Loaf Makes an Easy Holiday Meal

April 12, 1990

Whether you're looking for a pretty dish for an Easter party or simply planning a treat for the family for your family and friends, Spinach-Salmon Loaf can be the answer. Colorful layers of green spinach, creamy pasta and pink salmon are bound by an egg custard laced with the flavors of lemon and dill.

SPINACH-SALMON LOAF

6 eggs

1 cup milk

1 tablespoon lemon juice

2 teaspoons dill weed

1 teaspoon onion salt

1 (10-ounce) package frozen chopped spinach, thawed and drained

2 cups cooked elbow macaroni

1 (7.5-ounce) can salmon, drained and flaked

Beat together eggs, milk, lemon juice, dill and onion salt in medium bowl until well blended. Stir 1 cup egg mixture into spinach. Evenly spread about 1 cup spinach mixture over bottom of greased 9x5-inch loaf pan. Layer 1 cup macaroni and 1/2 cup egg mixture in pan. Continue layering with remaining spinach mixture, macaroni and salmon in pan.

Bake at 350 degrees until knife inserted near center comes out clean, about 50 to 55 minutes. Let stand 5 minutes. With spatula, gently loosen at sides and invert onto serving platter. Cut into 3/4-inch slices. Makes 6 servings.

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