Preheat oven to 350 degrees F. Rinse spinach thoroughly. Cook spinach
with a small amount of water for 5-10 minutes, or until tender. Discard
cooking water. Clean salmon as desired and drain excess liquid. Place
salmon, spinach, eggs, undiluted soup, cornflakes, flour and onion in
large mixing bowl. Beat with electric mixer at medium speed for about
three minutes or until ingredients are chopped and mixture is blended.
Stop to scrape bowl and beaters as needed.
Grease a 9 x 5 x 2-1/2 inch loaf pan and pack the mixture in. Bake
for 40 to 50 minutes or until set and lightly browned. Cool slightly
before serving. Do not try to unmold; serve directly from baking pan.
The finished loaf will have the consistency of spoonbread.
NOTES:
* A baked salmon and spinach loaf -- This recipe is a pleasant
compromise between a salmon loaf and a spinach souffle. It can be made
with stale spinach and canned salmon. It does not have a strong flavor
or texture of spinach, as do some cooked spinach dishes.
* You can substitute concentrated dried cream-of-mushroom soup for
canned condensed soup, or use a thick flavored white sauce.
* There is no point in using good-quality salmon in this recipe; chum
or pink salmon are fine.
Difficulty: easy.
Time: 10 minutes preparation, 1 hour baking and cooling.
Precision: approximate measurement OK.
