Ingredients
-
1
-
1/4
-
1/2
-
3
-
2
-
2
-
1
-
1
-
1
-
2/3
-
-
-
-
-
Directions
Salmon Loaf With Cucumber Sauce, A tasty salmon loaf served with a warm cucumber sauce. Serve it with salad or vegetable dishes. What’s leftover is delicious for lunch next day in a sandwich with baby spinach leaves or freshly sliced cucumber. Adapted from a recipe I’ve had in my files for years. I don’t now remember where I found the original recipe. See my notes below for suggestions for additional ingredients., This recipe is similar to one used for years and lost. Thank you! I don’t use the garlic and parmesan because I find them strong and hide the delicate taste of the wonderful sockey. TIP: Use Kraft cucumber salad dressing as a really good alternative to making the sauce!, LOVE THIS! I also baked this in a muffin tin and added carrots- it was awesome the first night and the left-overs were great for lunches. Even my toddler ate these up! We will be using this recipe again.
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Steps
|
1
Done
|
Preheat the Oven at 325f. |
|
2
Done
|
Combine the Salmon With the Butter. |
|
3
Done
|
Add Salt to Taste, Lemon Juice, Grated Onion, Grated Garlic, Parsley and Dill. |
|
4
Done
|
Soak the Breadcrumbs in Milk. |
|
5
Done
|
Add the Beaten Eggs. |
|
6
Done
|
Add the Parmesan. |
|
7
Done
|
Stir the Breadcrumb Mixture Into the Salmon Mixture. |
|
8
Done
|
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
Done
|
Spoon the Mixture Into a Lightly Greased 9x5x3-Inch Loaf Pan. |
|
10
Done
|
Bake at 325f For 45 Minutes, or Until Cooked. |
