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.