SALMON OR MACKEREL LOAF

1/2 cup onion, peeled and finely chopped
1 egg, slightly beaten
1/2 cup seasoned or unseasoned bread crumbs
1/4 cup chopped parsley
1 Tb freshly squeezed lemon juice
1 Tb Worcestershire sauce
Salt and freshly ground pepper to taste
Combine all ingredients (a food processor makes very quick work of this
and produces a smooth loaf). Place the mixture in a well-buttered ceramic or
heavy metal loaf pan or terrine. Cover the dish and place it in a pan of
boiling water in a preheated 350°. Bake for 45 minutes. Allow to cool for 10
minutes. The loaf may be unmolded onto a plate or served from the baking
dish.
There are a number of alternatives to preparing this loaf. An extra egg
holds it together better. Separating the egg whites from the yolks, beating the
whites, and folding them into the loaf produces a lighter final result.