Salmon Loaf

If this doesn’t say 1963, I don’t know what does. This is what Doug made for dinner on Friday, it’s Lent people.
1 can salmon
1 egg lightly beaten
1 cup bread crumbs
3/4 cup celery
1/2 cup red pepper (optional) Doug got a little giggy with it and added some red pepper that was about to rot in the fridge. Good call, I recommend it.
Drain salmon, save juice. Take off skin (eeew, I’m glad Doug made this not me, gross! Don’t you think if you’re paying premium for canned meats/fish that it should at least skinned?). Mix all ingredients and add enough juice to shape into loaf. Place in greased baking dish and bake at 350 degrees for 45-60 minutes until lightly brown. Can’t get any easier than that.

1 Comment »

  1. Flip Dover said

    You reckon it can’t get easier? Try this one!

    Flip’s Fab Tuna Mornay Mash (ozzie version)

    One serve instant mash potato
    One 95g can of tomato and onion flavoured tuna

    Mix mash and tuna together – that’s it – really – yes, that’s it.

    I have recieved RAVE reviews for this beauty…

    “Who would have thought that something that looks like it had already seen the inside of a stomach could taste so divine?

    Who would have thought that anything that could be described as a steaming pile of….could be so delicious?

    With her fabulous on-the-spot invention of Flip’s Fab Tomato & Onion Tuna Mornay Mash, Flip Dover has outdone herself in the category of trailer park gourmet.

    Reasonably healthy and truly tasty, Flip’s Fab Tomato & Onion Tuna Mornay Mash, no doubt deserves to be counted among Stacy and Doug’s top ten.

    Hat’s off, and bon appetite!”


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