Note: If using fresh salmon be sure that you use 1 1/2 cup milk as you dont want the salmon to be dry. This should be moist and tender.
2 can(s)16 oz red salmon (flake and remove bones and skin)
2 largeeggs, well beaten
·liquid from salmon plus milk to make 1 1/2 cups
3 ccoarse cracker crumbs
2 Tbsplemon juice
1/4 cfinely chopped onion
1/4 cfinely chopped red pepper
1/4 tspsalt and pepper each
2 sprig(s)fresh curly parsley minced
1/4 cfinely chopped celery
1/2 ccucumber, grated
How to Make Salmon Loaf
- Preheat Oven to 350 degrees.
Flake and remove bones and skin from salmon.
Reserve the liquid from the can.
Put flaked salmon in large mixing bowl.
- Stir in cracker crumbs, lemon juice, onion, pepper, salt, pepper, dill and parsley.
- Beat eggs, whipping them well with the milk mixture.
Blend into salmon mixture.
- Grease a loaf pan and lightly spoon the salmon mixture into the pan.
Bake in oven for 45 minutes
- CUCUMBER SAUCE:
While salmon loaf is baking, Melt butter over low heat in a heavy saucepan.
Using a wooden spoon, blend in flour and seasonings.
Cook over low heat stirring until mixture is smooth and starting to bubbly.
- Remove from heat.
Stir in milk, stirring constantly until mixture is smooth.
Add grated cucumber
Bring to a boil stirring constantly.
Turn heat to low and simmer for 10 minutes.
Serve on top of Salmon Loaf when ready to serve.