Salmon Loaf with Creamy Cucumber Sauce
1/2 cp milk
3 cps fresh bread crumbs
2 tbsp grated fresh onion
1/2 tsp salt
2 ( 1 lb) cans salmon, drained
2 cps pared, seeded, chopped cucumber
2/3 cp finely grated carrot
1 - In large bowl beat together eggs and milk.
2 - Mix in bread crumbs, onion, and salt.
3 - Add salmon, cucumber and carrot; mix well.
4 - Turn into 8 1/2 by 4 1/2 by 2 1/2 loaf pan.
5 - Bake in 350 degree oven 1 hour 15 minutes, or until center is firm.
6 - Cool on wire rack 10 minutes, loosen edges with a knife and turn onto serving platter.
7 - Serve with Creamy Cucumber Sauce.
8 - Garnish with watercress.
Makes 8 servings
Creamy Cucumber Sauce
In medium saucepan, melt butter, blend in flour and salt.
Gradually stir in milk. Cook, stirring until sauce thickens and comes to a boil.
Stir in cucumber and lemon juice.
Makes 2 cups.