Carchis Salmon-Asparagus Loaf
From carchis 16 years agoIngredients
- 1 c packed parsley sprigs, washed & patted dry on paper towels shopping list
- one baguette the fat one at IGA or any store shopping list
- 2 c 1/2 inch cubes of asparagus or broccoli stems (I prefer asparagus) shopping list
- 1 jumbo yellow onion, or 2 med onions chopped and precooked shopping list
- 4 of more cloves garlic chopped and precooked do not burn shopping list
- 1 3/4 pounds cooked left over salmon or canned boned salmon (remove all dark skin) shopping list
- 1/3 c drained capers (use the small capers) optional shopping list
- 2/3 c cream shopping list
- 4 eggs or more shopping list
- 2 or 4 TBS snipped fresh dill shopping list
- Finely grated rind of 1 lemon shopping list
- 1/4 tsp freshly ground black pepper shopping list
- salt to taste shopping list
- oil to fry onions and mushroom shopping list
- 1 cup celery chopped shopping list
- 1 cup chicken broth shopping list
- mushroom chopped ( I love lots of mushroom, add what you like, it’s your choice) shopping list
- Serve about 8 people shopping list
How to make it
- In food processor fitted with metal chopping blade
- Chop the garlic fne, put in a bowl, then chop onion add to the same bowl
- Mince parsley fine, using 5-6 on-offs of the motor; empty into a large mixing bowl. (different bowl)
- Now crumb 1/3 of the bread 5-or 6 churning of the motor; add to bowl.
- Dump all the broccoli or Asparagus stems into processor; mince very fine with about three 5-second bursts; add to bowl. Then do the celery
- Flake the salmon in three batches -- 2 on-offs will be enough. Add to the mixing bowl
- Start by cooking onions and garlic only a bit, let cool then add to mixture
- Then cook the mushroom in a bit of oil, let cool
- Mix thoroughly, pack mixture firmly into a well-buttered 9x5x3 inch loaf pan and bake in a slow oven (300 degrees F.) for about 1 hour and 40 minutes, or until loaf begins to smell (to pull from sides of pan and is firm to the touch). Remove loaf from oven and let it stand its pan on a wire rack for 30 minutes. Carefully loosen the loaf all around w a thin-bladed spatula, then invert gently onto a large serving platter.
- If you use can salmon which I have never tried watch how much salt because can salmon is salty
People Who Like This Dish 1
- jenniferbyrdez Kenner, LA
- carchis Peachland, CA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments