Salmon Loaf Wedges
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Two delicious, light fillings in one beautiful sandwich. Great for a brunch
or lunch potluck. Keep loaf chilled, and slice just before serving.
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SALMON FILLING
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Can of red salmon, drained, skin and round bones removed
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7 3/4 ounce
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220 gr.
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Mayonnaise
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1/4 cup
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60 mL
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Minced onion flakes (or 1 tbsp., 15 mL, thinly sliced green onion)
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1/2 tsp.
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2 mL
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Parsley flakes
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1/2 tsp.
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2 mL
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Salt
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1/8 tsp.
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0.5 mL
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EGG FILLING
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Large hard-cooked eggs, chopped
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4
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4
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Mayonnaise
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1/4 cup
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60 mL
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Finely diced celery
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1 1/2 tbsp.
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25 mL
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Dried chives
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1/2 tsp.
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2 mL
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Onion powder
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1/4 tsp.
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1 mL
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Salt
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1/4 tsp.
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1 mL
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Round bread loaf (such as pumpernickel, rye or sourdough), about 8 inch (20 cm) diameter
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1
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1
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Hard margarine (or butter), softened (optional)
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2 tbsp.
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30 mL
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Salmon Filling: Combine all 5 ingredients in small bowl. Makes about 3/4 cup (175 mL) filling
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Egg Filling: Combine first 6 ingredients in small bowl. Makes about 1 cup (250 mL) filling.
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Slice bread loaf horizontally into 3 equal layers. Place bottom layer, cut-side up, on cutting board. Spread
1 tbsp. (15 mL) margarine on cut-side. Spread Salmon Filling over margarine. Place centre layer of loaf on top of filling. Spread remaining margarine on top. Spread Egg Filling over margarine. Cover with top layer of loaf. Press down lightly. Cuts into 8 wedges.
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1 wedge:
337 Calories; 18.9 g Total Fat (9.4 g Mono, 5.5 g Poly, 2.9 g Sat); 123 mg Cholesterol; 28 g Carbohydrate; 4 g Fibre; 13 g Protein; 629 mg Sodium
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Reprinted from Potluck Dishes © Company's Coming Publishing Limited
www.companyscoming.com
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