Found this tucked inside my great-grandmother’s old cookbook and my husband said it reminded him of his childhood. Now he requests it every month.

sheet from the oven and let the salmon loaf rest on the foil for about 5–10 minutes. This brief rest helps it slice cleanly. Using a thin spatula, carefully loosen the loaf from the foil and transfer to a serving platter, or slice directly on the foil-lined sheet. Cut into thick slices and serve warm.

For a slightly richer loaf, you can replace a few tablespoons of the milk with mayonnaise or sour cream, which was common in mid-century recipes. If you grew up with a stronger