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Serves/Makes: 6

Ingredients:

• 1 1/2 cups (375 mL) pink salmon, boiled and well drained
• 1 cup (250 mL) boiled long-grain white rice, cooled
• 1/3 cup (80 mL) finely chopped red bell pepper
• 15 olives, finely chopped
• 2 tablespoons (30 mL) finely minced green onion
• 2 tablespoons (30 mL) lime or lemon juice
• 1 tablespoon (30 mL) freshly chopped parsley
• Pepper, to taste
• 1/3 cup (80 mL) mayonnaise
• 2 tablespoons (30 mL) tomato paste
• Lettuce leaves

How to cook:

• Into a large bowl, break-up salmon, using a fork.
• Mix in cooled rice, chopped red bell pepper and olives, minced green onion, lime or lemon juice, freshly chopped parsley and pepper.
• Into a clean bowl, mix together mayonnaise and tomato paste mix into salmon mixture.
• Cover bottom and sides of a 2-cup (500-mL) mold with plastic wrap, overlapping on all sides.
• Pour salmon mixture into mold, pressing to avoid any air bubble.
• Cover with plastic wrap.
• Refrigerate for at least 1 hour, before unmolding.
• Line a serving plate with lettuce leaves.
• Unmold salmon bread over lettuce leaves.
• To serve, slice salmon bread into approximately 1/2-inch (1.3-cm) slices.

This recipe for Salmon Bread serves/makes: 6

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Main Ingredient: Salmon
Preparation Method: Aspic/Chilled