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Receta Salmon Broccoli Loaf With Dill And Capers
by Global Cookbook

Salmon Broccoli Loaf With Dill And Capers
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Ingredientes

  • 1 c. Loosely packed parseley sprigs, washed & patted dry on paper towels
  • 6 slc Hard-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 med Yellow onion, cut into slim wedges
  • 1 3/4 lb Cooked or possibly canned boned salmon (remove all dark skin)
  • 1/3 c. Liquid removed caperss (use the small capers)
  • 2/3 c. Light cream
  • 4 x Large eggs
  • 2 Tbsp. Snipped fresh dill -or possibly-
  • 3/4 tsp Dill weed
  • 1/2 x Lemon, finely grated rind of
  • 1/8 tsp Freshly grnd black pepper

Direcciones

  1. Note: very moist and velvety, let it stand at room temp 30 min before slicing. Recipe needs no salt...
  2. 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 possibly three 5-or possibly 6 churning of the motor; add in to bowl. Dump all the broccoli stems into processor; mince very fine with about three 5-second bursts; add in to bowl.
  3. Processor-mince the onion - 3 o4 4 bursts will do it - add in to the bowl.
  4. Flake the salmon in three batches - 2 on-offs will be sufficient. Add in to the mixing bowl along with all other ingredients. Mix v thoroughly, pack mix firmly into a well-buttered 9x5x3 inch loaf pan and bake in a slow oven (300 degrees F.) for about 1 hour and 40 min, or possibly till loaf begins to pull from sides of pan and is hard to the touch. Remove loaf from oven and let it stand upright in its pan on a wire rack for 30 min.
  5. Carefully loosen the loaf all around w a thin-bladed spatula, then invert gently onto a large serving platter.
  6. /FISH