Salmon Loaf With Cucumber Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (16 ounce) can canned salmon, thoroughly drained and flaked (reserve the brine)
• 1/4 cup butter, at room temperature
• 1/2 teaspoon salt
• 3 tablespoons lemon juice
• 2 tablespoons onions, finely grated
• 2 garlic cloves, finely grated
• 1 teaspoon dried parsley
• 1 teaspoon fresh dill, finely chopped
• 1 cup soft breadcrumbs
• 2/3 cup milk
• 2 eggs, beaten
• 1/2 tablespoon parmesan cheese
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• 1 1/2 cups grated cucumbers
• 1 teaspoon paprika (mild or hot, depending on your preference)

Recipe

• 1 preheat the oven at 325ºf.
• 2 combine the salmon with the butter.
• 3 add salt (to taste), lemon juice, grated onion, grated garlic, parsley and dill.
• 4 soak the breadcrumbs in milk.
• 5 add the beaten eggs.
• 6 add the parmesan.
• 7 stir the breadcrumb mixture into the salmon mixture.
• 8 if the mixture seems too dry at this point, add a little of the reserved brine (about a teaspoon at a time) or if you have more lemon juice available, a little more lemon juice (a teaspoon at a time).
• 9 spoon the mixture into a lightly greased 9x5x3-inch loaf pan.
• 10 bake at 325°f for 45 minutes, or until cooked.
• 11 the sauce: grate the cucumber.
• 12 melt the butter in a pan over a medium-low heat.
• 13 blend in the flour.
• 14 gradually add the milk, stirring constantly, until the sauce is thickened and bubbly.
• 15 add the grated cucumber and paprika.
• 16 stir to blend.
• 17 serve with the salmon loaf and your favourite salad or vegetable side dishes.
• 18 chef's notes: this loaf can be made with red or pink salmon. red is tastier. for the health-conscious, use the salt-reduced or salt-free varieties. and omit - or reduce - the salt in the recipe. i made this again recently, after mariealice's review - i hadn't made it for years and years. and not being very good at following recipes exactly whether they be mine or someone else's, i just had to make some changes. i added several grated baby carrots (they are just so sweet and flavoursome at the moment) and several tablespoons of wheat germ. then in order to retain the moistness, i added some extra lemon juice. and i discovered also that this is one of those recipes that is tastier cold!