Grandmas Salmon Loaf
|Canned salmon||15 1⁄2 Ounce (Bumble Bee Keta)|
|Garlic||1 Clove (5 gm), pressed|
|Diced celery||1 Cup (16 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Eggs||2 , beaten|
|Cooked bulgur wheat||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Dill weed||1 Teaspoon, crumbled|
|Onion powder||1⁄4 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Frozen peas||1 Cup (16 tbs) (Thawed)|
Saut 6 garlic, celery and onion in vegetable oil.
Mash salmon in a bowl.
Add sauteed vegetables, eggs, bulgur, cheese and thyme.
Mix until blended.
Turn into 9 x 4 1/2 x 2 1/2 inch loaf pan.
Bake in 350 degrees F oven 40 minutes.
Cool 10 minutes.
Turn onto serving plate.
Garnish with parsley.
Serve with Sour Cream Dill Sauce.
Sour cream dill sauce: Cook butter and flour 2 minutes.
Add milk and seasonings.
Simmer, stirring, 5 minutes.
Add sour cream, cook until heated through.
Stir in peas.