Just before my father passed away, he gave me his mother’s hand written cookbooks. My grandparents had owned and operated a summer lodge and cabins, called The Old Mill, in the Haliburtons in Ontario, Canada. It still exists and continues to operate today, under different management. My grandmother ran the kitchen and the dining room. These books contain her personal notes and the recipes for food she served to their guests. I still enjoy making some of these special dishes she made me as a child. I am going to share these recipes in her original form and in the gluten free form, I have created. I hope you will enjoy them. If you have recipes from your ancestry or family history, please send them along and I’ll include them in this section. Please email me at email@example.com
Gramma Brittain’s Salmon Loaf
2 cups salmon
1 cup mashed potatoes
3 Tbsp melted butter
3 Tbsp milk
salt and pepper
½ cup grated cheese
a little onion.
Mix all together, keeping out ( canned salmon ) liquid for sauce. Pack into tin. Brush over with melted butter and cook @ 350F for 35 minutes.
Liana Brittain’s Salmon Loaf
2 cups salmon
1 cup mashed potatoes ( boiled and smashed – no milk or butter )
1 egg, beaten
½ cup grated cheese
1 to 2 tsp tarragon ( to taste )
2 tsp dried parsley or 2 Tbsp fresh chopped parsley
juice of one lemon
1 tsp grated lemon rind
1 shallot finely dice ( or a few Tbsp chopped onion )
1 Tbsp melted butter or oil
Mix first 9 ingredients together thoroughly. (Reserve the canned salmon liquid for sauce) Pack firmly into a small loaf tin. Brush the top with melted butter or oil . Bake at 350F for 35 minutes. Let sit for 10 minutes.
Gramma Brittain’s Salmon Sauce
To the salmon liquid add 1 Tbsp butter and ½ cup milk. Heat together and thicken with
1 Tbsp cornstarch mixed with 2 Tbsp milk. Boil 5 minutes. Then add 4 Tbsp tomato catsup. Season with salt and pepper to taste.
Liana Brittain’s Salmon Sauce
To the salmon liquid add 1 Tbsp oil, ¼ cup vegetable broth, 2 Tbsp lemon juice and ¼ cup white wine. Heat together and thicken with 1 Tbsp tapioca starch ( or potato starch ) dissolved in 2 Tbsp vegetable broth ( or water ). Boil for 5 minutes. Then add 4 Tbsp tomato puree or ketchup. Season with salt and pepper to taste.
In order to make serving easier, I recently tried lining the loaf pan with parchment paper. It worked exceptionally well and I will do it again in the future.
I let the hot salmon loaf rest for 10 minutes before turning it out onto wooden cutting board. Then, I removed the parchment paper.
Based on Gramma’s original Salmon Loaf Recipe, I created salmon cakes.
1 large tin canned wild salmon, drained ( 2 cups )
1 generous cup of boiled new potatoes (dry mashed with the skins on if they are organic)
1 shallot finely chopped
2 tsp tarragon
2 tsp parsley
1 Tbsp lemon juice
salt and pepper to taste
1 cup dried gluten free bread crumbs
1 egg, well beaten
Thoroughly mash the salmon and potatoes together until they are well mixed. Add the tarragon, parsley, lemon juice, salt and pepper. Mix well. Form into 6 small, flat patties.
Chill for 10 to 15 minutes. Preheat the oven to 350F. Line a baking sheet with parchment paper. Pour the beaten egg into a shallow dish. Pour the bread crumbs onto a separate plate.
Place the salmon patties in the egg one at a time, then dip them into the bread crumbs and roll around until they are well covered. Place on the parchment paper on the cookie sheet and bake at 350F for 15 minutes. Turn them over after 15 minutes and cook for an additional 15 minutes. Let stand for 5 minutes. Serve hot.
Serve with a mayo made from 1 tsp mustard, 1 Tbsp honey, 2 tsp lemon juice and 4 – 6 Tbsp mayo. Adjust flavourings to taste. This sauce is very nice on asparagus as well.
Tarragon Lemon Mayo made from 1/4 cup mayo, 1tsp dried tarragon, 1Tbsp lemon juice, freshly cracked pepper. Mix well. Adjust flavourings to taste. This is lovely with baked salmon or grilled salmon steaks as well.