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Serves 6 Ingredients:
  • 1 (15.5-oz) can salmon, undrained
  • 2 eggs, beaten
  • 1/4 cup milk
  • 2 cups (1/2-inch cubes) Country Hearth Split Top White Bread
  • 1 small onion, chopped
  • 2 tablespoons finely chopped fresh parsley
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons lemon juice
Directions: Heat oven to 350°. Generously grease 8×4-inch loaf pan or 8-inch square pan. In a large bowl, flake salmon, removing bones and skin. Add all remaining ingredients mixing well. Press mixture in greased loaf pan or form into loaf shape in greased square pan. Bake uncovered for 50 to 60 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Slice and top with creamed peas. (Recipe follows)
Creamed Peas Ingredients:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • Salt and pepper to taste
  • 1 can peas, drained
Directions: Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring, for one minute. Slowly whisk in the milk and cook, stirring, over medium heat until it begins to bubble and is thickened. Season with salt and pepper to taste and add peas. Continue cooking until peas are warm.