Salmon Loaf With Dill Mustard Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From The Pingry School cookbook Family Favorites submitted by Tracy Aueron. The recipe doesn't mention if salmon should be drained or undrained so save it and use as needed or as wanted. Ingredients:
1 (15 ounce) can salmon |
2 (5 ounce) cans french fried onion rings |
2 eggs, beaten |
1/2 pint sour cream |
3 tablespoons sugar |
1 teaspoon dry mustard |
4 tablespoons dijon mustard |
2 tablespoons white vinegar |
1/4-1/2 cup oil |
1 bunch dill, chopped |
Directions:
1. For the loaf, mix all loaf ingredients together and bake in a loaf pan at 350 degrees F. for 35 minutes.
2. For the sauce, add the oil slowly, a small amount at a time; may not use all, with the other sauce ingredients in a bowl.
3. Serve sauce with the sliced salmon loaf.
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