Preserved exactly as written in the original source
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Mix one can salmon, drained, one cup bread crumbs, two eggs, one-half cup tomatoes, salt and pepper.
Bake in buttered pan in pan of hot water one hour.
Serve with sauce made by cooking one tablespoon butter, one tablespoon flour, one cup milk, salmon liquid.
Modern guidance to help you succeed with this vintage recipe
The bread crumbs act as a binder and moisture regulator, absorbing excess liquid from the salmon and tomatoes to create a cohesive loaf structure. Baking in a water bath (bain-marie) moderates the oven's direct heat, allowing gentle, even cooking that prevents the eggs from curdling and keeps the exterior from drying out before the center sets. The reserved salmon liquid adds concentrated fish flavor to the simple béchamel sauce, creating a unified flavor profile.
The salmon loaf can be assembled up to 4 hours ahead, covered with plastic wrap, and refrigerated until ready to bake (add 10-15 minutes to baking time if starting from cold). The béchamel sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator; reheat gently over low heat, whisking constantly and adding a splash of milk if needed to restore consistency.
Store leftover salmon loaf wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a 325°F oven for 10-12 minutes, covered with foil to prevent drying. The loaf can also be served cold or at room temperature. Store leftover sauce separately and reheat gently on the stovetop, whisking to restore smooth texture.
AI-generated tips from Chef Cecil's culinary database
The salmon loaf can be assembled up to 4 hours ahead, covered with plastic wrap, and refrigerated until ready to bake (add 10-15 minutes to baking time if starting from cold). The béchamel sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator; reheat gently over low heat, whisking constantly and adding a splash of milk if needed to restore consistency.
Store leftover salmon loaf wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a 325°F oven for 10-12 minutes, covered with foil to prevent drying. The loaf can also be served cold or at room temperature. Store leftover sauce separately and reheat gently on the stovetop, whisking to restore smooth texture.
