Dilly Salmon Loaf

1 (15½ oz.) can salmon, drained and flaked

2 cups fresh bread crumbs (great to use up some of that leftover sourdough bread in the freezer)

2 eggs, beaten

¼ cup finely chopped onion

3 tbsp. butter, melted

2 tbsp. lemon juice

½ tsp. salt

½ tsp. dill weed

Preheat oven to 350º

Combine all ingredients in large bowl and mix well.  Shape into loaf (my mother always put it in copper fish casserole pan) and place in a greased baking dish.  Bake 40 minutes.  Let stand 5 minutes and top with lemon dill sauce before serving.

 

Lemon Dill Sauce

1/3 cup butter

¾ cup mayonnaise

1 egg

¼ cup lemon juice

1 tbsp. sugar

¼ cup chicken broth

¼ tsp. dill weed

Melt butter in sauce pan and stir in remaining ingredients.  Cook over medium heat until thickened.  Do not boil.  Refrigerate leftovers.

Just a side note: This is not one of my better recipes. I was struggling with something for D and Dill came to mind.  I thought of doing a dill egg salad sammich and probably should have went with that idea.  Sometimes when a thought comes to mind, stick with it... don't second guess yourself.  Tall Cool ☺ne said I had to include a disclosure with the post.  I told him salmon is an acquired taste and some people might like it.

Enjoy♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries 

 

Scandinavian Salmon Pie

Scandinavian Salmon Pie

4 eggs

¼ cup milk

3 tbsp. chopped cilantro

2 tbsp. melted butter

4 fresh onion greens, finely chopped

1 tbsp. plus 1 tsp. lemon juice

1 tbsp. Worcestershire sauce

1 tsp. dry mustard

1½ cup shredded Swiss cheese

1 cup shredded sharp cheddar cheese

14.75 oz. can salmon, drained, deboned, and flaked

9 inch pie shell, cooked and cooled

1 cup plain Greek yogurt

4 dill pickle spears, finely chopped

1 tbsp. fresh dill

Salt and pepper to taste

Preheat oven to 425º. Beat eggs in large bowl, add milk, 2 tbsp. parsley, butter, green onion, 1 tbsp. lemon juice, Worcestershire sauce, and dry mustard. Mix well. Fold in cheeses and salmon. Pour into cooled pie crust. Bake 35-40 minutes until set and crust is golden brown. Let stand 10 minutes before serving.

Combine yogurt, dill pickle, cilantro, fresh dill, remaining lemon juice and salt and pepper; mix well. Dollop each serving with mixture.

© Crackerberries 2015

Salmon Croquettes

Salmon Croquettes

1 14.75 oz. can pink salmon, drained

¼ cup finely chopped onion

½ cup cracker crumbs (I used a combination of Ritz sour cream & onion cracker chips and toasted wheat thin pita chips)

1 tsp. Old Bay seasoning

½ tsp. lemon pepper

2 eggs

1 tsp. Louisiana hot sauce

Combine all ingredients in large bowl and mix well. Shape into 8 small patties about ½ inch thick. Place in fridge for an hour to firm. Heat oil in electric fry pan or cast iron skillet.  Cook croquettes in hot oil 3-4 minutes per side. Drain on paper towels and serve with tartar sauce.

© Crackerberries 2015