1959 Salmon Loaf with Sweet Pickle Relish | Vintage Recipe

A quiet midcentury supper, lovingly brought back to the table.

SALMON LOAF WITH SWEET PICKLE RELISH

— A vintage salmon supper from the Mary Margaret McBride Encyclopedia of Cooking.

Sliced vintage salmon loaf with hard-boiled eggs, creamy sweet pickle relish sauce, and garlic Parmesan green beans on a floral plate — *A humble midcentury salmon loaf, sliced to reveal hard-boiled eggs tucked inside and served with a creamy sweet pickle relish sauce.*

This cozy salmon loaf began as a practical pantry supper from my Mary Margaret McBride Encyclopedia of Cooking, made with canned salmon, breadcrumbs, eggs, and a little old-fashioned kitchen patience. Instead of forcing a perfect unmolded presentation, I sliced the loaf and served it on vintage floral china with garlic Parmesan green beans and a creamy sweet pickle relish sauce stirred together by taste.

From the Vintage Cookbook Shelf

Mary Margaret McBride Encyclopedia of Cooking deluxe illustrated edition cookbook cover — *The Mary Margaret McBride Encyclopedia of Cooking — a beloved midcentury kitchen reference.*

Vintage cookbook page showing salmon loaf recipe from Mary Margaret McBride Encyclopedia of Cooking — *The original salmon loaf recipe, complete with its hard-boiled egg center and suggested pickle sauce.*

Vintage recipes like this one remind us how much beauty can come from simple pantry ingredients — a can of salmon, a few eggs, breadcrumbs, and a sauce stirred together from what was already waiting in the refrigerator.

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Serves: 6

Ingredients

1 cup soft breadcrumbs
½ cup evaporated milk diluted with ½ cup water
1 No. 1 can salmon, drained and flaked
1 teaspoon salt
1 tablespoon butter or margarine
1 tablespoon minced onion
1 teaspoon lemon juice
2 beaten egg yolks
2 egg whites, stiffly beaten
4 hard-cooked eggs

Sweet Pickle Relish Sauce

Mayonnaise
Sour cream
Sweet pickle relish
Lemon juice
Salt and pepper, to taste
A pinch of paprika

Directions

Soak the breadcrumbs in diluted evaporated milk for 10 minutes.
Add the salmon, salt, butter, onion, lemon juice, and beaten egg yolks. Blend gently.
Fold in the stiffly beaten egg whites carefully, keeping as much air in the mixture as possible.
Grease a loaf pan well. Add half of the salmon mixture, arrange the hard-cooked eggs down the center, then cover with the remaining mixture.
Bake in a moderate oven, about 350°F, for approximately 45 minutes to 1 hour, or until set and lightly browned.
Let rest before slicing. Serve warm with sweet pickle relish sauce.

Notes 🍽️
Folding the egg whites instead of stirring them helps keep the loaf lighter. If the loaf does not unmold cleanly, slice it directly from the pan and arrange the pieces on a platter — the hard-boiled egg centers make a lovely vintage-style presentation.