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Salmon Loaf With Easy Dill Sauce

Chef.at.Home's picture
Ingredients
  Canned salmon 1 Pound (1 Can)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Soda cracker crumbs 1 Cup (16 tbs) (Coarsely Crumbled)
  Eggs 3 , separated
  Chopped parsley 2 Tablespoon
  Grated onion 1 Tablespoon
  Lemon juice 1 Tablespoon
  Worcestershire sauce 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dill sauce 3 Tablespoon (Easy One)
Directions

1. Grease a 9x5x3-inch loaf pan; line bottom and ends with a strip of waxed paper, leaving a 1-inch overhang; grease paper.
2. Drain liquid from salmon into medium-size saucepan; stir in butter or margarine and milk; heat until butter is melted. Stir in crackers; let stand 5 minutes.
3. Flake salmon, removing large bones and skin; fold into crumb mixture. Beat egg yolks; blend into the salmon mixture with parsley, onion, lemon juice, Worcestershire sauce, salt and pepper.
4. Beat egg whites just until they form soft peaks in a medium-size bowl; fold into the salmon mixture. Pour into pan.
5. Set in shallow baking pan; place on oven shelf and pour in boiling water to depth of 1 inch.
6. Bake in moderate oven (350°) for 40 minutes, or until thin-blade knife inserted in the center comes out clean.
7. Remove pan from water at once; let stand 5 minutes. Loosen loaf from sides of pan with knife, then lift up ends of paper to loosen, and unmold onto heated platter; peel off waxed paper. Slice and serve with Easy Dill Sauce.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Ingredient: 
Salmon
Cook Time: 
55 Minutes

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