Salmon loaf isn't heavy but does hold together


Want a salmon loaf that is light and fluffy but holds together well?

Linda R. Mahin of Westminster requested such a recipe and the answer, tested and chosen by Chef Gilles Syglowski, came from Catherine Sheldon of Churchville who says she has used her recipe for 30 years and "the mother who gave it to me used it for that many years before."

Egg sauce:

Blend 1/3 cup milk and 3/4 cup mayonnaise. Heat slowly, stirring constantly until hot. Do not boil.

Stir in 2 hard cooked eggs and 2 tablespoons chopped dill pickles.

Cucumber-yogurt sauce

Peel, seed and chop 1/2 of a cumber. Add to one cup plain yogurt.

Add salt and dill to taste.

Recipe requests

Johnnie P. Roberts of Skipperville, Ala., wants a sesame seed chicken recipe which she had at a dinner. "The chicken was in chunks and spread with sesame seeds. It was so good the meat was soft and had a sweet and sour taste," Ms. Roberts wrote.

Jan Moreau of Fayetteville, N.C., wants a recipe she remembers from when she was growing up as a child in the 1950s. "My mother made Cherry Wink cookies. Seems I recall Rice Krispies, sour cream, pecans, flour, eggs, butter and vanilla topped with a cherry. I'd love to make these for my grandchildren," Ms. Moreau writes.

Beverly Distler of Laurel is looking for a cannoli filling made from ice cream. "It is very delicious. I had it years ago and can't find it in any cookbook."

Doris E. Harris of Randallstown recalls that the "College Bakery, which was on the corner of Loch Raven and Gorsuch Ave., made a three-layer, oblong, yellow cake with chocolate icing. I would love to have that recipe or a similar one just as tasty," she wrote.

Susanne Maria Zuelch of Reisterstown is seeking a recipe for a "homemade chocolate pudding mix."

Greta January of Baltimore is seeking a "coconut bon-bon candy recipe with the coconut in the center and a pastel candy shell on the outside. I've looked in books and can't seem to find it. I always make candy at holidays and give as gifts," she writes.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes.

Sheldon's salmon loaf

1 can (14.75 ounces) salmon, liquid drained and reserved

4 tablespoons butter

1/4 cup milk

1 cup saltine crackers (about 12), crumbled

3 eggs, separated

2 tablespoons parsley

1 tablespoon grated onion

1 tablespoon lemon juice

1/2 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/8 teaspoon pepper

Grease a 9-by-5-by-3-inch loaf pan. Fold a sheet of wax paper and fit into bottom and up sides of pan leaving a 1-inch overhang. Grease the paper.

Place salmon liquid into pan, add butter and milk. Heat until butter melts. Stir in saltines, let stand 5 minutes.

Flake salmon and fold into crumb mixture.

Beat egg yolks and blend into salmon mix. Add onion, lemon, Worcestershire sauce, salt and pepper.

Beat egg whites to soft peaks and fold into salmon mixture and pour into pan. Set loaf pan into a pan with 1 inch boiling water.

Bake at 350 degrees 40 minutes or until knife comes out clean.

Let stand 5 minutes and unmold.

Serve with egg sauce, cucumber-yogurt sauce or a sauce of your choice.

Copyright © 2019, The Baltimore Sun, a Baltimore Sun Media Group publication | Place an Ad