Salmon Loaf Supreme with Cucumber Sauce
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Ingredients
| 1 lb. | poached fresh salmon, flaked, or | | canned equivalent | | 1/2 cup | mild Cheddar cheese, grated | | 1 | egg, beaten | | 1 tbsp. | green pepper, finely chopped | | 3/4 cup | milk | | 1/2 cup | cracker crumbs | | 1/2 tbsp. | butter, melted | | 1/2 tbsp. | fresh lemon juice | | 1/2 tsp. | salt |
Cucumber Sauce
| 2 cups | sour cream, room temperature | | 1/2 tbsp. | onion, finely chopped | | 1 | lg. cucumber, peeled, seeded and finely chopped | | Salt and pepper, to taste | | 1-1/2 tbsp. | fresh lemon juice | | Dried dill, to taste |
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Instructions
Preheat oven to 350°F. Blend all ingredients. Place in a buttered 1-1/2 quart loaf pan, sprinkle top with a few additional cracker crumbs, and bake for 45-60 minutes. Serve with cucumber sauce.
Cucumber Sauce:
Blend sour cream, onion, cucumber, salt, pepper and lemon juice. Add dill and adjust seasonings.
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