You are here

Dill Salmon Loaf

American.foodie's picture
Dilled salmon loaf is a herbed seafish loaf. Prepared with canned salmon combined with eggs, breadcrumbs, vegetables and a hint of lemon juice, the salmon loaf is baked to a golden brown. Served with a cheese and milk sauce with olives, it is moist and wholesome.
  Milk 1⁄4 Cup (4 tbs)
  Canned salmon 15 1⁄2 Ounce, drained, skinned, boned, flaked (1 Can)
  Eggs 2 , beaten
  Dry bread crumbs 2⁄3 Cup (10.67 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Dill weed 1⁄2 Teaspoon
  Pasteurized process cheese spread 1⁄2 Pound, cubed
  Canned sliced ripe olives 2 1⁄4 Ounce, drained (1 Can)

In large saucepan, combine process cheese spread and milk; stir over low heat until process cheese spread is melted.
Add salmon, eggs, crumbs, celery, onions, juice and dill; mix well.Place in greased 8x4-inch loaf pan.
Bake at 350°, 40 to 45 minutes or until golden brown.
Combine process cheese spread and milk in saucepan, stirring over low heat until process cheese spread is melted.
Stir in olives.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.1 (15 votes)