Sunday, February 17, 2013
Surprise Surprise Surprise
Yet another impression showing my age. Good ol' Gomer Pyle from years ago. Please tell me someone remembers him and that show, please! If not, then I am not holding much confidence in anyone ever hearing of this Surprise Salmon Loaf I am giving you a recipe today. What made me do this? simply because the taste of most any protein is enhanced by fruit, and I find that fish(salmon in particular)is no exception. I made just one serving because I know there is no way in creation that my kids will eat anything stuffed unless it's bacon stuffed inside chicken. I am thrilled at the taste combination here and I think you will be pleasantly surprised as well.
Surprise Salmon Loaves
2 (15-ounce)cans salmon, bones and skin removed, drained
1 cup crushed cracker crumbs(buttery round crackers are the best)
1 tablespoon lemon juice
1/4 cup heavy cream
2 tablespoons butter or margarine, melted
1 tablespoon chopped chives, dried or fresh
3 eggs, beaten
1(15 ounce) can sliced peaches, drained
1 tablespoon soy sauce
1 teaspoon chili paste, optional
1 teaspoon cornstarch mixed with 2 teaspoons water
In a bowl, empty the contents of the peaches. With a potato masher, crush the peaches, drain almost all the liquid out, leaving a couple tablespoons. In a small bowl, mix soy sauce and chili paste well, add to peaches and mix. Pour peach mixture into a saucepan and place over medium heat until boiling. Add the cornstar4ch slurry while stirring. Cook 10 seconds or until thickened. Remove from heat and cool 30 minutes in refrigerator.
Meanwhile, preheat oven to 375 degrees F. Mix salmon, cracker crumbs, lemon juice, heavy cream , butter,. chives and eggs together. Form into 8 even balls. Flatten 4 of these balls to form an oval. Place a tablespoon or more of the cooled peach mixture into the center of the 4 ovals, spreading to with a half inch of the sides. Flatten out the remainder of the salon balls and firmly place on top, sealing well. You may want to make these on a greased baking pan, you won't have to move them. Place pan in oven for 25-30 minutes or until golden and crispy on top. Serve with lemon wedges.