1/2 cup butter
1/2 cup white sugar
1 cup brown sugar
1 teaspoon lemon zest
1 1/2 teaspoons lemon zest
1/2 teaspoon turmeric
3 tablespoons all-purpose flour
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup skim milk
1 cup smoked salmon, cooked and shredded
1 cup sliced almonds
Remove paper from loaf pan; place bottom of loaf pan on food coloring board. Microwave 1 cup butter and brown sugar in large saucepan; stir until softened. Stir until sugar is completely dissolved. Add lemon zest and lemon zest; cook over low heat, stirring constantly, for 2 minutes.
Add white sugar, turmeric, flour, baking soda and milk; simmer about 5 minutes. Slowly pour into loaf pan and cool. Spread with melted butter mixture.
Place salmon in large mixing bowl and dredge in chopped almonds. Melt remaining butter mixture in medium bowl; stir salmon into butter mixture until thoroughly coated. Place on top of lamb. Roll remaining loaf back on top of salmon. Cool slightly. Cover and chill. Serve warm.