Salmon Loaf

3 flat cans skinless & boneless salmon (7 or 8 oz cans) *** DO NOT drain or discard liquid

About 1 and 1/2 pieces of white bread, including crust, torn into small pieces

2 eggs, slightly beaten with a fork

2 Tbsp minced parsley, if you have it

1/2 tsp salt

1/8 tsp pepper

 
 

In large bowl, mix all ingredients.  Include the 'juice' from the salmon cans.  Flake salmon and blend well.  Pack evenly into greased 8 x 4 inch loaf pan.  Set in pan containing about 1 inch of hot water.  Bake at 375 degrees for 45 to 50 minutes.  

For Dill Sauce, mix sour cream (low fat is ok) and dried dill weed.  Heat and stir over very low heat on range top just until warm.  If it gets too hot, it will separate.  I just guess at quantities.  For one meal, maybe 1/3 cup sour cream.  Add about 1 tsp dill, stir, and add more if it looks like it needs more.  As you-know-who says, just eyeball it.