(A flavorful salmon loaf with cucumber sauce.
Cook Time: 45 minutes
Ingredients:
- 1 can (16 ounces) canned salmon, drained and flaked
- 1/4 cup butter
- 1/2 teaspoon salt
- 3 tablespoons lemon juice
- 2 tablespoons grated onion
- 2 teaspoons fresh dried parsley or 1 scant teaspoon dried parsley flakes
- 1 cup soft bread crumbs
- 2/3 cup milk
- 2 eggs, beaten
- .
- Cucumber Sauce:
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1 1/2 cups grated cucumber
- 1 teaspoon paprika
Preparation:
Combine salmon with 3 tablespoons butter; add salt, lemon juice, grated onion, and parsley. Soak bread crumbs in 2/3 cup milk; add beaten eggs. Stir bread crumb mixture into salmon mixture; spoon into a lightly greased 9x5x3-inch loaf pan. Bake at 325° for 45 minutes.
For sauce, melt 1/4 cup butter in saucepan over medium-low heat; blend in the 1/4 cup flour. Gradually add milk, stirring constantly, until sauce is thickened and bubbly. Add cucumber and paprika, stir to blend. Serve with salmon loaf.
Serves 6.
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