Salmon Loaf With Easy Dill Sauce
|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|
|Dill sauce||3 Tablespoon (Easy One)|
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.