This is one of my grandma’s recipes, so it’s at least 50 years old, but I had never made it before. The instructions are a bit sparse, so I did my best to interpret them.

Ingredients:

• 2 Tbsp. minced onion
• 1/3 C. minced celery
• 1 Tbsp. butter
• 2 eggs
• 1/2 C. milk
• 1 C. cooked rice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 can Cream of Celery soup
• 2 Tbsp. mayonnaise
• 1 can salmon

Method:

Whisk the eggs in the milk:

Melt the butter. Whisk in the butter, soup and mayo, then stir in the rest of the ingredients except for the salmon (I added 1/2 tsp. of dried dill):

Open the can of salmon, and add the juice to the bowl. Remove the salmon, then go through it and remove the round backbones (the smaller bones are fine, and will basically melt).

Now you can either flake the salmon in a bowl and add it to the mix, or just use your fingers to flake it into the bowl, then stir it up:

I used some aluminum foil in my loaf pan to make it easier to get it out.

Bake in a 350 degree onion for one hour, or until lightly browned on top.

Indeed, it was easy to get out . . . but the foil stuck to the loaf. Probably better to just use the pan with a bit of butter or oil:

But, you ask, how did it taste?

VERY salmony, in fact maybe a bit too much. Next time I make it I’ll probably add more rice to make the flavor less intense. Also a bit of same-note, and lacking in texture, so next time I won’t cut the onions or celery so fine. In the end, I made a simple sauce with sour cream and (sadly) dried dill. Along with a dill pickle, this was . . .

Yum!

-R