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.
03Add salt (to taste), lemon juice, grated onion, grated garlic, parsley and dill.
04Soak the breadcrumbs in milk.
05Add the beaten eggs.
06Add the Parmesan.
07Stir the breadcrumb mixture into the salmon mixture.
08If 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).
09Spoon the mixture into a lightly greased 9x5x3-inch loaf pan.
10Bake at 325°F for 45 minutes, or until cooked.
11THE SAUCE: grate the cucumber.
12Melt the butter in a pan over a medium-low heat.
13Blend in the flour.
14Gradually add the milk, stirring constantly, until the sauce is thickened and bubbly.
15Add the grated cucumber and paprika.
16Stir to blend.
17Serve with the salmon loaf and your favourite salad or vegetable side dishes.
18Chef'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!