Cinnamon, sugar, vanilla extract, baking soda, eggs, flour, water and 6 more Zucchini Terrine with Peas and Philadelphia Cream Cheese On dine chez Nanou chive, garlic clove, cornstarch, eggs, fresh peas, philadelphia cream cheese and 1 more Penne with Leek Fondue and Philadelphia Cream Cheese Sauce Lolibox. Results 1 - 10 of 25 for cream cheese salmon loaf. SALMON LOAF PARTY DIP. Spread sour cream over it and chill 2 hours. Press the salmon mixture into a lightly greased 9x5 inch loaf pan. Step 4 Bake in a preheated oven for 45 minutes or until done. Salmon ( pink or red ) remove bone and skin, cream of celery soup or any cream of soup, seasoned bread crumbs, eggs or substitute, chopped onion, lemon juice, milk ( any type ), water, i cup grated parmesan cheese. Flake the salmon and combine it with breadcrumbs in a medium-sized bowl. In a separate small bowl, whisk the eggs with cream (or milk) and melted butter. Combine the wet ingredients with the salmon mixture and stir in the onion, parsley, dill, salt, and pepper. Use a spatula to turn the salmon mixture into the loaf pan.

I find it handy to have canned salmon in my pantry. Most of the time, I use it to make sandwiches or add them in salads. Last week, I found a new way to use them: this salmon loaf. Like the meatloaf recipe, this salmon loaf recipe uses bread crumbs and egg to bind the ingredients together. But, this recipe is unique in the sense that it uses a can of mushroom soup. I believe that the soup, along with the salmon liquid from the can make this salmon loaf moist and tasty. I am glad everyone enjoyed this delicious salmon loaf, including my husband’s co-worker to whom he shared a piece.

• 2 (213g/71/2 oz) cans salmon (I used Ocean’s wild pink salmon)
• 1 cup soft bread crumbs
• 1 (284ml/10 oz fl) can cream of mushroom soup
• 1 egg, slightly beaten
• ½ cup chopped onion
• 1 tbsp lemon juice
• 1 tsp Tabasco sauce
• ¼ cup chopped celery

1. Preheat oven to 375°F. Grease a 9X5 inch loaf pan.
2. Drain salmon, reserving liquid. Remove skin and bones. Flake salmon in a large bowl. Add bread crumbs, onion and celery.
3. In a smaller bowl, combine soup, egg, lemon juice and Tabasco sauce. Add this soup mixture to the salmon mixture; mix well. Place in the prepared pan.
4. Bake for 30 minutes, add reserved salmon liquid (I got ⅓ cup) and then continue baking for another 20-30 minutes or until nicely browned. Cool salmon loaf in pan for 15 minutes, loosen from sides of pan and turn into platter.
5. Serve and enjoy!

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