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Makes:
5 to 6 servingsPreparation Time:
25 minutesCooking Time:
Salmon Loaf – 40 minutes, Sauce – 10 minutes (while loaf is cooking)
Ingredients :
Salmon Loaf:
2 – 7 1/2 oz213 gcans salmon, not drained
1 1/4 cups300 mLcrushed cracker crumbs
1/4 cup50 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
2eggs
1/3 cup75 mLchopped celery or chopped sweet pickle
2 tbsp30 mLlemon juice
1/2 tsp2 mLsalt
1/4 tsp1 mLpepper
Dill Sauce:
2 tbsp30 mLbutter
1 1/2 tbsp22 mLRobin Hood® All Purpose Flour
1 1/4 cups300 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
1 tsp5 mLgrainy or Dijon mustard
1/2 tsp2 mLsalt
1/4 tsp1 mLpepper
3 tbsp45 mLchopped fresh dill
Directions :
1 : In a large bowl, mash salmon and break up bones. Add cracker crumbs, evaporated milk, eggs, celery, lemon juice, salt and pepper. Mix thoroughly. Spoon mixture into a parchment-lined 8- by 4-inch (1.5 L) loaf pan.
2 : Bake in a preheated 350ºF (180ºC) oven for 35 to 40 minutes, until centre is firm. Cool slightly.
3 : Ten minutes before loaf finishes cooking, prepare sauce. Melt butter in a saucepan over medium heat. Add flour and cook, stirring for 2 minutes. Whisk in evaporated milk, cooking and stirring until mixture boils and thickens. Remove from heat. Stir in mustard, salt, pepper and dill. Keep warm until serving time. Thin with a small amount of water if necessary.
4 : To serve, unmould loaf onto a serving dish. Slice and serve with sauce.
Tip(s)
Make Ahead – salmon loaf can be served cold with a warm sauce. Serve with mashed potatoes and a green vegetable.
Substitute one can of flaked tuna for one can of salmon for a salmon-tuna loaf
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