Ingredients
4
4 servings
- •¼ cup salted butter
- •⅓ cup diced onion
- •2 (7 ounce) cans red salmon, drained
- •½ cup finely crushed saltine cracker crumbs
- •½ teaspoon kosher salt, or to taste
- •⅛ teaspoon cayenne pepper
- •¼ teaspoon Worcestershire sauce
- •2 teaspoons rice vinegar
- •3 large eggs
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
- Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
- Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
- Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
- Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
- Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
- Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.
Nutritional Facts
Per 4 servings
- Calories: 362
- Carbohydrate: 8g
- Fat: 23g
- Fiber: 1g
- Protein: 29g
- Sugar: 1g
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