Author: Canadian Living

Serve sliced like a loaf of bread on a tray garnished with fresh parsley and lemon wedges.

  • Portion size 8 servings
  • Credits : belsagdgrl Thompson


  • 4 cans salmon
  • 12 eggs separated
  • 1 onion finely diced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 2 cups soda cracker crumbs
  • 1 1/3 cup butter
  • 1 clove garlic pressed
  • 1 tablespoon fresh parsley


drain salmon but keep juice. add butter to juice and stir on med-low heat until butter melted. Flake salmon and add: egg yolks, parsley, garlic, lemon, worcestershire, and onion. Pour broth of butter and salmon juice over cracker crumbs and stir until moistened. Add all ingredients together excect egg whites. Whip eggs whites until foamy. Fold egg whites in and scoop into Bread Loaf tin. Use parchement or wax paper to line tin. Set tin in a shallow baking dish with 1" of water in bottom of baking dish. Place on middle rack in the oven uncovered for 60 min.
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Salmon Loaf