Salmon Loaf with Dilly Cucumber Sauce
This is the Salmon Loaf with Dilly Cucumber Sauce recipe.
- Prep: 15 min
- Cooking: 40 min - 50 min
Ingredients
- 2 can (7-1/2 oz / 213 g each) salmon drained, flaked
- 3/4 cup (180 mL) fine dry bread crumbs
- 2/3 cup (160 mL) Milk
- 2 eggs
- 1/2 cup (125 mL) finely chopped green bell pepper
- 1/2 cup (125 mL) finely chopped onion
- 1/4 cup (60 mL) finely chopped celery
- 1/4 cup (60 mL) finely chopped red bell pepper
- 1/4 tsp (1 mL) salt
- A pinch of ground black pepper
- Dilly Cucumber Sauce
- 2 tbsp (30 mL) butter
- 1/2 cup (125 mL) well-drained seedless cucumber shredded
- 1/4 cup (60 mL) chopped onion
- 2 tbsp (30 mL) flour
- 1/2 tsp (2 mL) dried dill weed
- 1 1/4 cups (310 mL) Milk
- 2 tbsp (30 mL) lemon juice
- Salt and pepper to taste
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Preparation
Preheat oven to 350 °F (180 °C).
In large bowl, combine salmon, bread-crumbs, milk, eggs, bell peppers, onion, celery, salt and pepper; mix thoroughly. Pack mixture into greased 8 1/2 x 4 1/2 inch (21 x 11 cm) loaf pan. Bake 40 minutes or until set.
Dilly Cucumber Sauce:
In medium saucepan, melt butter. 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.
When loaf is set, remove from oven and loosen edges with knife. Turn out onto platter. Slice and serve with Dilly Cucumber Sauce.
