Salmon Loaf With Cucumber Dill Sauce
|Canned salmon||15 1⁄2 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Yellow onion||1 Small, peeled and chopped|
|All purpose flour||3 Tablespoon|
|Sweet green pepper||1⁄2 Medium, cored, seeded, and chopped|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Eggs||2 , lightly beaten|
|Black pepper||1⁄4 Teaspoon|
|Snipped fresh dill/1 teaspoon dried dill weed||1⁄4 Cup (4 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Cider vinegar||1 Tablespoon|
|Diced cucumber||1⁄2 Cup (8 tbs)|
1. Preheat the oven to 350°F. Drain the salmon, saving the liquid. Combine the salmon liquid with enough milk to make 1 cup. Set aside.
2. Melt the butter in a 2-quart saucepan over moderate heat. Add the onion, and cook, uncovered, for 3 minutes. Blend in the flour, and cook for 1 minute, stirring constantly.
3. Gradually add the salmon liquid and milk mixture, and cook, stirring constantly, until very thick—about 3 minutes. Remove from the heat. Add the salmon, green pepper, bread crumbs, eggs, salt, black pepper, and 2 tablespoons of the dill, and mix well.
4. Transfer the salmon mixture to a buttered 8"x 8"x 2" baking dish, and form the mixture into a loaf. Bake, uncovered, for 30 minutes.
5. Meanwhile, in a small serving bowl, combine the sour cream, vinegar, cucumber, and the remaining 2 tablespoons of dill. Serve this sauce on the side with the salmon loaf, accompanied by Skillet Asparagus.