Salmon Loaf
Ingredients
1 can (16 ounce) salmon
1/4 cup chopped onion
1/4 cup sliced celery
1/4 cup chopped pimento
1/2 cup sliced almonds
1 1/2 cups soft bread crumbs
1 tablespoon Roberts Butter, melted
1/2 teaspoon salt
1/2 cup Roberts Half and Half
1 Roberts Egg, slightly beaten
1 cup Medium White Sauce
2 Roberts Eggs, hard-cooked
1 teaspoon dill
Preparation
Drain and flake salmon, discarding any bones or skin. Combine salmon, onion, celery, pimento, almonds, bread crumbs, melted butter and salt. Mix half and half and beaten egg together; add to salmon mixture and blend thoroughly. Place in a well-buttered 9 x 5 x 3 inch loaf pan or mold. Bake at 350° for 40 to 45 minutes. Prepare White Sauce. Slice hard-cooked eggs; fold sliced eggs and dill into sauce. Serve hot with Salmon Loaf.
Yield: 6 servings
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.