I'm not certain about what recipe you used. I made a salmon loaf which was primarily mashed poached fresh salmon, butter and bechamel sauce to which I'd added heavy (double) cream. It froze and defrosted perfectly. If your salmon loaf contains gelatine and is more of a mousse texture ie more liquid - you may have problems. Hope this helps!
Salmon loaf is generally made from a 15-ounce can of salmon, drained and deboned, mixed with a quantity of bread crumbs -- dried or fresh, milk, egg, chopped onion, snipped or dried parsley, lemon juice, salt, and pepper, and sometimes dill or tarragon; some recipes add celey. The mixture is baked at 350 degrees F, for 45-50 minutes.
It does seem to help.
If a soft crust is desired, the loaf should be brushed with butter or oil before baking.
In 1960 a loaf of bread would cost approximately 20 cents. Keep in mind that minimum wage was only $1.00 an hour.
Loaf is another word for a loaf of bread!
The heel is the bit on the ends of the loaf, crusty and good for using in salads, dips, or just to mop up sauces.
Chipa Guazu is a Paraguayan baked dish. It is mostly corn, eggs, and cheese, made into a moist loaf.
A loaf cake is a cake baked in a loaf (like a loaf of bread) pan.
There are a number of good sauces for salmon loaf. Dill Roux Sauce Melt 3 tablespoons of butter on medium heat. Add 1/2 cup of chopped onion and 2 finely crushed garlic gloves to the mixture. Cook until the onion is clear. Add 1 teaspoon of dried dill weed, or 2 tablespoons of fresh to the mixture. Stir to combine. Add 3 tablespoons of flour to the mixture, and combine well. Slowly add 1 cup of milk 1/4 of a cup at a time, stirring to remove all lumps. Add cracked pepper and salt to your liking. Stir until the sauce thickens. Add more milk if you prefer a runnier sauce.
Loaf is another word for a loaf of bread!
A normal brown loaf was 20p A normal White loaf was 25p