Ingredients

• 0.25 cups salted butter
• 0.33 cups diced onion
• 2 , 7 ounce
• 0.5 cups finely crushed saltine cracker crumbs
• 2 teaspoons rice wine vinegar
• 0.5 teaspoons kosher salt , or to taste
• 0.25 teaspoons Worcestershire sauce
• 0.13 teaspoons cayenne pepper
• 3 large eggs

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
2. 2 Melt 1/4 cup butter in a skillet over medium heat until bubbling. Add onion; cook and stir for 1 minute. Turn off the heat; cool.
3. 3 Place salmon in a large bowl; mash with a fork. Add cracker crumbs, vinegar, salt, Worcestershire sauce, cayenne pepper, and onion mixture; mix and mash with a spatula or spoon until smooth.
4. 4 Separate eggs, adding yolks to salmon mixture and adding whites to a clean glass, metal, or ceramic bowl. Stir egg yolks into salmon mixture until well combined.
5. 5 Whisk egg whites to medium stiff peaks; gently fold into salmon mixture in 2 additions.
6. 6 Transfer salmon mixture into the prepared pan. Smooth top with a spatula to even out; shake and tap the pan to remove any air bubbles.
7. 7 Bake in the center of the preheated oven until a toothpick inserted into center comes out clean, about 45 minutes. Rest for 5 minutes, then carefully invert loaf onto a cutting board. Slice and serve.

Nutrition per serving