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Salmon Loaf with Dill Sauce

  • Makes: 5 to 6 servings  
  • Preparation Time: 25 minutes 
  • Cooking Time: Salmon Loaf - 40 minutes, Sauce - 10 minutes (while loaf is cooking) 

Ingredients

Salmon Loaf:

2 - 7 1/2 oz213 g cans salmon, not drained

1 1/4 cups300 mL crushed cracker crumbs

1/4 cup50 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

2 eggs

1/3 cup75 mL chopped celery or chopped sweet pickle

2 tbsp30 mL lemon juice

1/2 tsp2 mL salt

1/4 tsp1 mL pepper

Dill Sauce:

2 tbsp30 mL butter

1 1/2 tbsp22 mL Robin Hood® All Purpose Flour

1 1/4 cups300 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

1 tsp5 mL grainy or Dijon mustard

1/2 tsp2 mL salt

1/4 tsp1 mL pepper

3 tbsp45 mL chopped fresh dill

Directions

  1 In a large bowl, mash salmon and break up bones. Add cracker crumbs, evaporated milk, eggs, celery, lemon juice, salt and pepper. Mix thoroughly. Spoon mixture into a parchment-lined 8- by 4-inch (1.5 L) loaf pan.

  2 Bake in a preheated 350ºF (180ºC) oven for 35 to 40 minutes, until centre is firm. Cool slightly.

  3 Ten minutes before loaf finishes cooking, prepare sauce. Melt butter in a saucepan over medium heat. Add flour and cook, stirring for 2 minutes. Whisk in evaporated milk, cooking and stirring until mixture boils and thickens. Remove from heat. Stir in mustard, salt, pepper and dill. Keep warm until serving time. Thin with a small amount of water if necessary.

  4 To serve, unmould loaf onto a serving dish. Slice and serve with sauce.

Tip(s)

Make Ahead - salmon loaf can be served cold with a warm sauce. Serve with mashed potatoes and a green vegetable.


Substitute one can of flaked tuna for one can of salmon for a salmon-tuna loaf


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