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| 1/4 Tasse | butter unsalted |
| 1 | White Onion peeled, chopped |
| 1 | Rib celery chopped |
| 3 Esslöffel | dill fresh, chopped |
| 3/4 Tasse | bread crumbs |
| 2 | eggs hard-boiled, chopped |
| 2/3 Tasse | heavy cream |
| 2 Esslöffel | lemon juice fresh |
| 1 gross | egg beaten |
| 1 Teelöffel | salt coarse |
| 1/4 Teelöffel | black pepper freshly ground |
| 3 Dose | (7-oz) pink salmon; drained, rinsed; and flaked |
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I got this recipe for Salmon Loaf from The Northern Exposure Cookbook.
1. Preheat oven to 375 degrees.
2. Melt 2 tbsp. Of the butter in a small frying pan. Add onion, celery, and dill and saute' over medium heat until onion begins to brown (about 5 minutes).
3. Remove pan from heat and transfer vegetables to a large bowl. Add all remaining ingredients except butter and mix thoroughly.
4. Transfer mixture to a 9 1/4 inch loaf pan.
5. Melt the remaining 2 tbsp. Of butter. Brush on top of the loaf.
6. Bake for 20 minutes, until lightly browned on top. Makes 6-8 Servings.
/Fish
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