Warwick Molded Salmon
Warwick Molded Salmon offers a delicate, savory dish with tender salmon and creamy flavors, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Combine milk and bread crumbs in a saucepan and cook until the mixture becomes smooth.
- Flake the canned salmon, removing skin and bones.
- Mix the milk and bread crumb mixture with the flaked salmon, beaten eggs, salt, and lemon juice.
- Pour the mixture into an oiled 5 x 9-inch loaf pan.
- Place the loaf pan in a larger pan filled with hot water.
- Bake at 350°F (175°C) for 1 hour.
- Unmold the molded salmon and serve with cucumber sauce.
Tips & Substitutions
To enhance the flavor, consider adding fresh herbs like dill or parsley to the salmon mixture. If you don't have tarragon vinegar, white wine vinegar can be a suitable substitute. Make sure to grease your loaf pan well to prevent sticking, and let the molded salmon cool slightly before unmolding for easier handling. This dish can also be served chilled or at room temperature, making it perfect for seafood recipes.
Serving Suggestions
Serve the Warwick Molded Salmon with a refreshing cucumber sauce made from diced cucumbers, yogurt, and herbs. It pairs well with a light salad or crusty bread. For an elegant touch, accompany it with a side of roasted vegetables or serve it alongside Smoked Salmon With Sauce for a delightful seafood spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the salmon in a microwave or a low oven, covered with foil to retain moisture. Avoid overheating as it may dry out the texture. For a quick snack, enjoy it cold with a dollop of sour cream or a squeeze of lemon.
Nutrition & Diet Analysis (per serving)
Each serving of Warwick Molded Salmon contains roughly 569 calories, with 11g protein, 58g carbohydrates, and 36g fat. It is an excellent source of vitamin A (97% of the Daily Value), dietary fiber (31% of the Daily Value), and iron (28% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 674mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned salmon?
Yes, you can use fresh cooked salmon instead of canned. Simply steam or poach the salmon until cooked through, then flake it into the mixture. Adjust the seasoning as needed, since fresh salmon can have a milder flavor.
How do I know when the salmon mold is done baking?
The salmon mold is done when it is set in the center and a toothpick inserted comes out clean. It should have a slight bounce when gently pressed. If the top is browning too quickly, you can cover it with foil towards the end of baking.
Can this recipe be made ahead of time?
Absolutely! You can prepare the molded salmon a day in advance. Simply bake it, allow it to cool, and then refrigerate. When ready to serve, unmold it and pair it with your desired sauce or garnish. This makes it a convenient option for gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).