Jellied Salmon Loaf Food

JELLIED SALMON SALAD

Steps:

• Sprinkle gelatin on cold water and let soften 5 minutes.
• Add boiling water, stir until dissolved.
• Stir in salt, lemon juice and liquid from salmon. Cool.
• Chop celery, parsley and chives nice and fine.
• Remove skin and large bones from salmon, and break it up with a fork.
• Combine cottage cheese with green relish, mayonnaise, celery, parsley and chives.
• Stir in gelatin mixture.
• Fold in salmon.
• Pour into loaf pan, salad bowl, or ring mold. Chill until firm. (1½ to 2 hours).

SALMON LOAF

Steps:

• Preheat your oven to 375 °F. Grease a baking sheet and set aside.
• Drain the salmon well and if desired, remove any skin and bones from the salmon. You can leave them in, some people love those the best! They will bake right in, don't worry.
• Flake the salmon with a fork and then mix with the breadcrumbs, onion, milk, dill, eggs, lemon juice, salt and pepper.
• With clean hands, shape into a loaf on the greased baking sheet.
• Bake for 40-50 minutes OR until nicely browned AND reaches an internal temperature of at least 165 °F.
• Let cool for 5 minutes, then slice and serve. Garnish with fresh parsley and lemon wedges. This is excellent with lemon juice squeezed on top!

CHEF JOHN'S SALMON LOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
• Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
• Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
• Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
• Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
• Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
• Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.

JELLIED SALMON LOAF

Steps:

• Soften gelatin in cold water dissolve in boiling water cool. Add vinegar (lemon juice may be substituted), mayonnaise (yogurt or combination of mayonnaise and yogurt may be substituted), salt, pepper, and catsup chill until mixture begins to thicken. Drain salmon discard skin and bones flake. Fold into thickened gelatin mixture along with diced eggs and sliced olives. Chill until set. Unmold and slice to serve. Garnish with fresh parsley and lemon wedges.

JELLIED CHICKEN LOAF

Steps:

• 1. Place chicken, celery leaves, onion, salt. ginger, peppercorns and the 2 cups water in a large saucepan; cover. Heat to boiling, then simmer 1 hour or until chicken is tender.
• 2. Remove from broth; cool while fixing gelatin mixture. Strain broth into a 2-cup measure; add water, if needed, to make 2 cups; return to same saucepan.
• 3. Soften gelatin in the 1/4 cup cold water in a 1-cup measure; stir into broth. Heat, stirring constantly, just until gelatin dissolves; stir in mayonnaise or salad dressing and soy sauce.
• 4. Pour into a 6-cup bowl or mold; chill until as thick as unbeaten egg white.
• 5. While gelatin mixture chills, remove chicken from bones; chop meat very fine. (There should be about 2 1/4 cups.) Stir into chilled gelatin mixture with celery and walnuts. Chill several hours, or until firm.
• 6. Just before serving, run a sharp-tip, thin-blade knife around top of bowl or mold, then dip bowl very quickly in and out of a pan of hot water. Invert onto serving plate; carefully lift off bowl. Garnish with crisp lettuce and sliced tomatoes, and serve with crusty French bread or toasted hard rolls.

SALMON LOAF

Steps:

• Drain and flake salmon.
• Add all other ingredients and mix lightly.
• Pour mixture into well greased 8"X4" loaf pan.
• Bake at 375 degrees for 40 minutes.

BAKED SALMON LOAF

Steps:

• Combine ingredients in order given.
• Pack firmly in buttered loaf pan and bake in a 350 degree oven for 30-40 minutes.
• For topping: Mix enough butter in with the Ritz crackers to moisten.
• Sprinkle generously on top of casserole.

JELLIED SALMON

Steps:

• Sprinkle gelatin on cold water and let stand for five minutes.
• Add boiling water and stir until gelatin dissolves.
• Add lemon juice, salt and sugar.
• Rinse a round shallow pan or mold in cold water or spritz lightly with cooking spray.
• Pour a portion of the gelatin in the bottom and set aside to congeal in the refrigerator.
• When firm, place salmon in center of the pan; arrange hard-boiled eggs, olives, celery and green pepper artistically around the salmon.
• Add remaining gelatin and chill until firm.
• Unmold onto a large platter and garnish with thin slices of cucumber, lemon and radishes.

SALMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
• Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
• Bake in a preheated oven for 45 minutes or until done.

SWEDISH JELLIED VEAL LOAF (KALVSYLTA)

Steps:

• Total boiling time approximately 90 minutes. Bring the meat to boil in the water, skim off the foam. Add the spices and one quartered onion, cover and let it simmer for 60 minutes. Remove the meat from the bones and set it aside, return the bones to the water and continue simmering for another 20 minutes. Strain the resulting buillion and set aside while grinding the meat. Add the second onion, also quartered, to the meat during grinding - re-grinding the meat makes for a smoother finished product.
• Return the ground meat to the buillion and return to a boil. Stir in the gelatin and maintain heat for 10 minutes.
• Pour into 2 inch deep pans and let the kalvsylta set in a cool place (don't let it freeze as it will lose its integrity).