Mini Salmon Loaf

SUBMITTED BY: Patricia Gould

"This nicely textured salmon loaf accompanied by a pleasing dill sauce is perfect for two. 'I've made it many, many times,' relates Patricia Gould of Canaan, New Hampshire."

PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3/4 cup chopped celery
1/2 cup chopped onion
2 tablespoons vegetable oil
1 (7 ounce) can salmon, drained, bones and skin removed
1 egg, lightly beaten
2 tablespoons milk
1 cup soft bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
DILL SAUCE:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon milk
2 teaspoons snipped fresh dill
1/2 teaspoon sugar
1/8 teaspoon pepper

READ REVIEWS (2)

DIRECTIONS

In a skillet, saute celery and onion in oil until tender. In a bowl, combine the salmon, egg, milk, bread crumbs, salt, pepper and celery mixture. Transfer to a greased 5-3/4-in. x 3-in. x 2-in. loaf pan.
Bake at 350 degrees F for 40-45 minutes or until a knife inserted near the center comes our clean. In a small bowl, combine the sauce ingredients. Serve with salmon loaf.

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REVIEWS

Reviewed on Nov. 5, 2006 by Jennifer

I thought this was good. The sauce was a bit too tangy and bland, so I added a touch of dry mustard and cayenne. I had to thin it out , too. I cooked mine for 40 minutes and it turned out a bit too dry. I will make this again.

3 users found this review helpful

Reviewed on Apr. 1, 2008 by kloyd

We loved this recipe. In haste, I negleded to sautee the veggies, and mixed everything together. It was crunchy, which we liked. I had to use dry bread crumbs and dill but it stil tasted great. The sauce can be cut in half, in the interest of rduciong calories, and I used less mayo than suggested. It will be a regular.

0 users found this review helpful

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