Salmon Loaf with Creamy Dill Sauce
I fixed this last night for supper and we felt like we were eating a gourmet meal. Absolutely delicious!! I just sauteed some asparagus to go along with it. Perfect compliment to the salmon.
- 1 (16-oz.) can salmon
- 1/4 cup (1/2 stick) butter
- 1/4 cup milk
- 1 cup coarsely crumbled soda crackers (12 crackers)
- 3 eggs, separated
- 2 tablespoons chopped parsley (or 2 teaspoons dried)
- 1 tablespoon grated onion (or 1 teaspoon dried)
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Grease a 9 x 5 x 3-inch loaf pan. Line bottom and ends with aluminum foil, leaving a 1-inch overhang; grease foil.
Drain liquid from salmon into a medium-size saucepan; stir in butter and milk; heat until butter is melted. Stir in crackers; let stand 5 minutes.
Flake salmon; remove bones and dark skin; fold into cracker mixture. Beat eggs yolks in a small bowl until foamy; blend into salmon mixture along with parsley, onion, lemon juice, Worcestershire, salt and pepper.
Beat egg whites in a medium-size bowl until soft peaks form; fold into salmon mixture; pour into prepared pan. Put filled loaf pan in a shallow baking pan, then place on oven shelf. Pour boiling water into outer pan to a 1-inch depth.
Bake in a moderate oven (350 degrees) for 40 minutes, or until a thin-bladed knife inserted into the center comes out clean.
Remove pan from water to a wire rack. Let stand 5 minutes. Loosen loaf from pan; lift out with foil strips onto a warm serving platter; remove strips. Keep warm while making sauce. Serve with Creamy Dill Sauce.
Makes 6 servings.
Creamy Dill Sauce
Melt 2 tablespoons butter in a medium-size saucepan. Stir in 2 tablespoons flour, 1 teaspoon dill weed, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring constantly, 1 minute. Stir in 1 1/2 cups milk slowly; continue cooking and stirring until sauce thickens and bubbles, 3 minutes. Makes 1 1/2 cups.
“When God comes to call us home, may He find us serving Him.”