Dill Salmon Loaf Recipe
Dilled salmon loaf is a herbed seafish loaf. Prepared with canned salmon combined with eggs, breadcrumbs, vegetables and a hint of lemon juice, the salmon loaf is baked to a golden brown. Served with a cheese and milk sauce with olives, it is moist and wholesome.
Ingredients
| 1/4 lb. Pasteurized Process Cheese Spread, cubed | ||
| Milk | 1/4 Cup (16 tbs) | |
| 1 15 1/2-oz. can salmon, drained, skinned, boned, flaked | ||
| Eggs | 2 , beaten | |
| Dry bread crumbs | 2/3 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Lemon juice | 1 Tablespoon | |
| Dill weed | 1/2 Teaspoon | |
| 1/2 lb. Pasteurized Process Cheese Spread, cubed | ||
| Ripe olives | 1 2 1/4 Ounce, drained | |
Directions
In large saucepan, combine process cheese spread and milk; stir over low heat until process cheese spread is melted.
Add salmon, eggs, crumbs, celery, onions, juice and dill; mix well.Place in greased 8x4-inch loaf pan.
Bake at 350°, 40 to 45 minutes or until golden brown.
Combine process cheese spread and milk in saucepan, stirring over low heat until process cheese spread is melted.
Stir in olives.
Add salmon, eggs, crumbs, celery, onions, juice and dill; mix well.Place in greased 8x4-inch loaf pan.
Bake at 350°, 40 to 45 minutes or until golden brown.
Combine process cheese spread and milk in saucepan, stirring over low heat until process cheese spread is melted.
Stir in olives.
Chef
