Salmon Loaf with Dilly Cucumber Sauce
|
Ingredients |
|
Loaf |
|
|
|
2-7 ½ oz cans |
salmon, drained, flaked |
426 g |
|
3/4 cup |
fine dry bread crumbs |
175 mL |
|
2/3 cup |
milk |
150 mL |
|
2 |
eggs |
2 |
|
½ cup |
each finely chopped green pepper & onion |
125 mL |
|
¼ cup |
each finely chopped celery and pimento or red pepper |
50 mL |
|
¼ cup |
salt |
1 mL |
|
pinch |
ground black pepper |
pinch |
|
|
|
|
|
Sauce |
|
|
|
2 Tbsp |
butter |
30 mL |
|
½ cup |
well-drained shredded seedless cucumber |
125 mL |
|
¼ cup |
chopped onion |
50 mL |
|
2 Tbsp |
flour |
30 mL |
|
½ tsp |
dried dill weed |
2 mL |
|
1 ¼ cups |
milk |
300 mL |
|
2 Tbsp |
lemon juice |
30 mL |
|
|
salt and pepper |
|
| Directions |
Loaf
Preheat oven to 350°F (180°C). In large bowl, combine salmon,
bread crumbs, milk, eggs, green pepper, onion, celery,
pimento, salt and pepper; mix thoroughly. Pack mixture into
greased 8 x 4 inch ( 21 x 11 cm) loaf pan. Bake 40 minutes or
until set. When loaf is set, remove from oven and loosen edges
with knife. Turn out onto platter. Slice and serve with Dilly
Cucumber Sauce.
Sauce
In medium saucepan, melt butter over medium heat. Sauté
cucumber and chopped onion until tender. Blend in flour and
dill weed. Gradually stir in milk. Cook and stir over medium
heat until mixture boils and thickens. Stir in lemon juice;
add salt and pepper to taste. |
|
Nutrient Content |
|
Per Serving: Energy 262.1 Kcal ·
Carbohydrate: 17.9 g · Protein: 21.5 g · Fat (Total): 11.3 g
· Calcium: 294.9 mg |
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