Vancouver-Style Salmon Bread
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Oven: 700 watts
Preparation time: 12 minutes
Cooking time: 6 to 9 minutes
Waiting time: 5 minutes
Either serve hot with a white sauce mixed with fine herbs or with small peas, or cold with a mayonnaise mixed with small pickle dices or with very finely chopped parsley and green onions.
Servings: 2
IngredientsPreparation
  • 1 [15 1/2-ounce / 440-mL] can salmon, with liquid
  • 1 egg, slightly beaten
  • 1 cup [250 mL] fresh white bread crumbs, crust removed
  • 1/4 cup [60 mL] heavy cream [35%] or sour cream
  • 2 tablespoons [30 mL] minced celery leaves
  • 1/2 teaspoon [2.5 mL] curry powder
  • 1 small onion, grated
  • 1 teaspoon [5 mL] salt
  • 1/4 teaspoon [1 mL] pepper
  • Grated rind and juice of 1/2 a lemon
  • Pour undrained salmon in a bowl; crush bones with a fork and crumble fish.
  • Well mix with a fork.
  • Thoroughly mix in egg, breadcrumbs, cream, celery leaves, curry powder, grated onion, salt, pepper, grated lemon rind and lemon juice.
  • Pour into a 9 x 5-inch [23 x 13-cm] bread pan.
  • Cover with waxed paper.
  • Microwave on 'MAXIMUM' for 6 to 9 minutes.
  • Leave to rest for 5 minutes.
  • Unmold and serve hot, or cold.