Tuna Macaroni Cheese Loaf didn’t work out well for us. Undaunted, we’re trying another fish-based loaf-like object this week, featuring:
Up North Salmon Supper
2 cups (1-lb. can) red salmon, skin and bones removed
1 10-ounce package frozen peas
1-1/2 cups cottage cheese
1 egg, slightly beaten
1 cup cracker crumbs
1/2 cup crushed oven-toasted rice cereal
1 cup shredded Cheddar cheese
3 tablespoons chopped green pepper
1 tablespoon chopped onion
1 tablespoon lemon juice
1/8 teaspoon pepper
Salt to taste
Drain salmon and partially cook peas in the salmon liquor. Mix together cottage cheese, egg, cracker and cereal crumbs, Cheddar cheese, green pepper, onion, lemon juice, pepper and salt. Add peas and salmon, broken into chunks. Spoon into pan or casserole and bake 45 minutes. Garnish with lemon wedges and parsley.
We’ve even got a fish-shaped mold which was, uh, “borrowed” recently from a family member. (Honestly, the mold is the main reason we’re trying this. I refuse to have it sitting around my kitchen unused, as that just makes me feel really guilty about having it.)
Oh yeah, ingredients. Salmon! Peas! Crackers and crisped rice cereal! Cottage cheese! Oh, the insanity!
We’ve drained off the salmon liquor here, to use for cooking our peas in a few minutes. I’ll pause briefly to note that a Google search for “salmon liquor” or “fish liquor” doesn’t turn up much information about it, aside from some mildly disturbing questions about euthanizing goldfish and a large number of liquor stores named after fish. This isn’t a well-recognized culinary term. (Rather fishy. HAHAHA…)
Unlike tuna fish, which comes in reasonable-sized tidbits (at least in the cans I’ve always seen), the salmon slid out of the can and stayed in one large cylinder. It looked like they’d just chopped off the salmon’s tail and stuffed it into a can.
I needed to step away for a moment before I dealt with that lump of fish, so I put some nice tasty peas into some fish liquor.
That soothing vegetable experience was not nearly enough to prepare me for what I found when I unfolded the fish cylinder: spines, ribs, and skin everywhere. It wasn’t just one salmon tail, it was many random parts of salmon. I walked right out of the kitchen.
THIS IS WHY YOU SHOULD PAY MORE MONEY AND GET THE CAN THAT SAYS “BONES AND SKIN REMOVED.”
Buzz kindly spent about twenty minutes deboning the salmon so we could mix it with everything else.
The goop was dumped into the nice shiny copper fish mold. It’s probably the first time the mold was ever cooked in, actually; like most shiny copper molds, it was being used as a wall hanging.
After cooking, the “supper” was somewhat more solid, but still quite goopy. Bits of stuff were stuck all over the inside of the mold.
We tried our best to hide it behind a bunch of lemon wedges.
The kids wouldn’t go near this. I assume they were partly concerned that there were bones lurking in the salmon, but also, well, just look at the picture. Look at it. And I have to admit I was terrified that there were bones lurking in the salmon, and I didn’t try it either. It’s not a proud moment for me as a Blogger of Silly Foods.
However, Buzz was willing to try the Salmon Supper (presumably he trusted his ability to find bones, or just didn’t care). So he’s able to inform you all that it was ok. Not delicious, but certainly not bad. A bit gooey and somewhat bland, but it all got eaten and enjoyed.
I’m as surprised as you.
Shelf Life Taste Test has provided an excellent supply of bizarre retro recipe ideas and this was no exception.