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Tinned Salmon

Catherine's Salmon Loaf

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Prep Time 5 minutes
Cook Time 20 minutes
Setting Time 4 hours
Total Time 4 hours 30 minutes
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp Gelitine
  • ¼ cup Water
  • 1½ tsp Salt
  • 1½ tsp Mustard
  • 2 Egg yokes
  • ¾ cup Milk
  • 1½ tsp Butter Melted
  • 4 Tbsp Malt vinegar
  • 1 tin Salmon (400g)

Method
 

  1. Dissolve gelatine in ¼ cup cold water and put to one side.
  2. Mix together salt, mustard, egg yokes, and milk. Cook slowly in a double boiler see notes until mixture thickens. Add melted butter, vinegar, and gelatine. Stir until gelatine dissolves.
  3. Take off the heat and mix in broken up salmon (including juice). Taste and add more salt of vinegar to you liking. We love lots of vinegar.
  4. Pour into a greased dish and refrigerate until set. This could take a few hours and I usually leave it overnight.

Notes

I don't own a double boiler. Instead, heat water in a large saucepan and place your mixing bowl over the top. Bowl should be suspended above the bottom of the pan but still surrounded by simmering water. Trick is finding your best pan/bowl combination.