- Yield 6-8 servings
- 1 can red salmon, drained, mashed
- 3 large eggs, separated
- 5/8 cup evaporated milk
- 1/2 cup Italian-style breadcrumbs
- 1/2 stick unsalted butter, melted
- 1 teaspoon dried dill
- 1/2 teaspoon fresh ground black pepper
Place the butter in the loaf pan and put it in the oven while it's preheating.
Drain the salmon and remove some of the bones. It's not necessary to get all the bones because in canned salmon the bones break down so easily, if you mash them up you can incorporate them into the salmon and you'll get more calcium. Add the milk, breadcrumbs, egg yolk, dill and pepper to the salmon and mix thoroughly. By now the butter should be melted. Coat the sides of the loaf pan with butter and pour the remainder into the salmon mixture.
In a separate bowl, beat the egg whites with an electric beater until medium stiff peaks form. Gently fold the beaten whites into the salmon mixture.
When the whites are incorporated, pour the salmon mix into the loaf pan and bake at 325F for 1 hour.
Remove from the oven and allow to cool for 5-10 minutes. Loosen the sides of the loaf and invert to release onto a plate. Serve with tartar sauce.