Salmon loaf with cucumber sauce and dill: Submitted by: Will M. | Date Added: 25 Dec 2010
Listed in: Fish

2 cans of salmon 7 1 / 2 ounces (213 g) each, drained and flaked
3 / 4 cup bread crumbs
2 / 3 cup milk
2 eggs
1 / 2 cup finely chopped green pepper
1 / 2 cup finely chopped onion
1 / 4 cup finely chopped celery
1 / 4 cup finely chopped sweet peppers
1 / 4 teaspoon of. teaspoon salt
1 pinch ground black pepper

Cucumber sauce and dill

2 tsp. tablespoon butter
1 / 2 cup cucumber, seeded, grated, drained well
1 / 4 cup chopped onion
2 tsp. tablespoons flour
1 / 2 tsp. tsp dried dill
1 1 / 4 cup milk
2 tsp. tablespoon lemon juice
Salt and pepper

Preheat oven to 350 degrees F. In a large bowl, combine salmon, bread crumbs, milk, eggs, green pepper, onion, celery, sweet peppers, salt and pepper.

Pack the mixture into a greased loaf pan 8 1 / 2 inches by 4 1 / 2 inches (21 cm x 11 cm). Bake 40 minutes or until mixture is taken.

Meanwhile, prepare the sauce, cucumber and dill. In a medium saucepan, melt butter over medium heat. Sauté the chopped cucumber and onion until tender. Stir in flour and dill, then gradually stir in milk. Cook over medium heat, stirring constantly, until sauce boils and thickens. Stir in lemon juice, salt and pepper to taste.

When the bread is cooked, remove from the oven, run the blade of a knife along the edges of pan and invert the bread on a serving platter. Slice and serve with cucumber sauce and dill.

Makes 6 servings

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