Ingredients 1 can (1lb) pink salmon, flaked; 1 pint of fried rice with shrimp; 2 eggs, slighty beaten; 3 tbsps lemon juice; fine bread crumbs; 1/4 cup hot melted butter; parsley, half lemon slices, scallion and canned water chestnuts for garnish
Directions Combine fried rice with salmon, eggs and 1 tbsp lemon juice; mix well. Pack into 1 quart load pan which had been greased and dusted with fine dry bread crumbs. ; Bake in a moderate (350 F) for 1 hour. Cool in pan for 10 minutes to set. Loosen edges with sharp knife; tap pan to loosen bottom and unmold on a platter. Garnish with half lemon slices and parsley. ; For flower garnish, arrange a spring of scallion on top of loaf. Cut water chestnuts into thin round slices; cut slices into halves and arrange in pinwheel fasion at top of scallion sprig. ; Combine remaining 2 tsps. lemon juice with hot melted butter; serve warm in small bowl. Cut loaf into slices and top with lemon-butter sauce. ; Makes 6 servings. Source - Pages from the Past
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