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Serves/Makes: 2

Ingredients:

• 1 (15 1/2-ounce / 440-mL) can salmon, with liquid
• 1 egg, slightly beaten
• 1 cup (250 mL) fresh white bread crumbs, crust removed
• 1/4 cup (60 mL) heavy cream (35%) or sour cream
• 2 tablespoons (30 mL) celery leaves, minced
• 1/2 teaspoon (2.5 mL) curry powder
• 1 small onion, grated
• 1 teaspoon (5 mL) salt
• 1/4 teaspoon (1 mL) pepper
• Rind and juice of 1/2 a lemon

How to cook:

• Pour undrained salmon in a bowl crush bones with a fork and crumble fish.
• Well mix with a fork.
• Mix in egg, breadcrumbs, cream, celery leaves, curry powder, grated onion, salt, pepper, lemon rind and lemon juice.
• Thoroughly mix pour into a 9 x 5-inch (23 x 13-cm) bread pan.
• Cover with waxed paper.
• Microwave on 'MAXIMUM' for 6 to 9 minutes.
• Leave to rest for 5 minutes.
• Unmold and serve, hot or cold.

Notes:

Oven: 700 watts
Preparation time: 12 minutes
Cooking time: 6 to 9 minutes
Waiting time: 5 minutes
Either serve hot with a white sauce mixed with fine herbs or with small peas, or cold with a mayonnaise mixed with small pickle dices or with very finely chopped parsley and green onions.

This recipe for Vancouver Salmon Bread serves/makes: 2

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Main Ingredient: Salmon
Preparation Method: Microwave
Cuisine: Canadian