Fifth of July Salmon Loaf

From The Country Innkeepers' Cookbook

Fish and Seafood Recipes

Yield: Serves 6-8.

Poached salmon is a tradition on the Fourth of July in New England. So it follows that this Salmon Loaf is served on the Fifth. Enjoy it any time, no matter where you live.

• 2 envelopes unflavored gelatin
• 2 pounds cooked fresh salmon, skinned and boned
• 3 cups finely diced celery
• 1/2 cup minced green pepper
• 4 pimientos, chopped
• juice of 2 lemons
• 1-1/2 cups mayonnaise
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper

Sprinkle the gelatin on 1/2 cup cold water in the top of a double boiler. Let stand 5 minutes, then dissolve over hot water, stirring. Add the salmon, lightly crumbled. Mix in the remaining ingredients. Pack into an oiled loaf pan and chill overnight. Unmold on greens. Serve with Green Mayonnaise.

Green Mayonnaise

• 8 sprigs parsley
• 8 leaves spinach
• 8 sprigs watercress
• 1 cup mayonnaise
• 1/8 teaspoon nutmeg

Cover the parsley, spinach and watercress with boiling water. Let stand 5 minutes. Drain. Place in ice water and drain again. Rub through a fine sieve and add to the mayonnaise. Add nutmeg.

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