Salmon-Broccoli Loaf with Dill and Capers
| Yield: | 8 Servings |
| Categories: | Fish |
| 1 | c | Loosely packed parseley sprigs; washed & patted dry on paper towels |
| 6 | sl | Firm-textured white bread |
| 2 | c | 1/2-inch cubes of broccoli stems (the amt you'll get from one large bunch of broccoli. amount can be variable.) |
| 1 | md | Yellow onion; cut into slim wedges |
| 1 3/4 | lb | Cooked or canned boned salmon (remove all dark skin) |
| 1/3 | c | Drained caperss (use the small capers) |
| 2/3 | c | Light cream |
| 4 | Eggs | |
| 2 | tb | Snipped fresh dill -or- |
| 3/4 | ts | Dill weed |
| 1/2 | Lemon; finely grated rind of | |
| 1/8 | ts | Freshly ground black pepper |
Advertisement