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1
Preheat the oven at 325u00b0F.
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2
Combine the salmon with the butter.
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3
Add salt (to taste), lemon juice, grated onion, grated garlic, parsley and dill.
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4
Soak the breadcrumbs in milk.
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5
Add the beaten eggs.
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6
Add the Parmesan.
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7
Stir the breadcrumb mixture into the salmon mixture.
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8
If 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).
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9
Spoon the mixture into a lightly greased 9x5x3-inch loaf pan.
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10
Bake at 325u00b0F for 45 minutes, or until cooked.
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11
THE SAUCE: grate the cucumber.
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12
Melt the butter in a pan over a medium-low heat.
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13
Blend in the flour.
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14
Gradually add the milk, stirring constantly, until the sauce is thickened and bubbly.
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15
Add the grated cucumber and paprika.
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16
Stir to blend.
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17
Serve with the salmon loaf and your favourite salad or vegetable side dishes.
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18
Chef'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!
