Charlotte Hughes's Salmon Loaf

Charlotte Hughes's Salmon Loaf Recipe

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Peggy Carter


This was our Wed. night supper regularly throughout my high school days. We always had a roast beef dinner on Sunday, to which we invited a number of college students who attended the church my Daddy pastored. On Monday we had left over roast (as open-faced sandwiches); on Tues. we had hash made with potatoes, carrots and whatever was left of the roast. Mother had a few really good recipes and this Salmon Loaf was one of them. We always had it with cream peas.


★★★★★ 1 vote

15 Min
45 Min


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eggs, separated
1 can(s)
salmon, canned
1 1/2 c
bread crumbs, dry (from toast)
1 c
chopped onion
1/2 c
canned milk
salt and pepper, to taste

How to Make Charlotte Hughes's Salmon Loaf


  • 1Separate eggs and set aside egg whites in med. sized mixing bowl.
  • 2Empty salmon from can and remove any bones, skin or other yukky stuff
  • 3Toast 4 pieces of bread and break into pieces. Do not pulverize. ...about 1 1/2 cups.
  • 4Chop one small onion into small bits.... about a cup.
  • 5Mix above ingredients (egg yellows, salmon, bread crumbs and onions) and add the canned milk. Mix thoroughly. Add salt and pepper.
  • 6In a medium sized mixing bowl whip egg whites to the soft peak stage, and FOLD into salmon mixture. Pour into greased loaf pan.
  • 7Place in pre heated oven and bake at 375º for 45 min. Serve with creamed peas.

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About Charlotte Hughes's Salmon Loaf

Course/Dish: Fish
Other Tag: Quick & Easy

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