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Sour Cream Salmon Loaf
Submitted by: Tim Bleichroth
1 can of Salmon
1 ctn. 8oz sour cream
1 large egg, beaten
1/2 cup melted butter or margarine
2-1/2 cups Corn Flakes
Measure out the Corn Flakes and crush into crumbs. Drain off half of the liquid of salmon.
Combine all ingredients. Place in a loaf pan. Bake 40 minutes at 350 degrees. If a firmer loaf is
desired, use less butter, and add 1 more egg.
As with Salmon Patties, you can top with a nice dill sauce like the one below.
2 tablespoons flour
2 tablespoons butter
1/4 teaspoon salt
1 cup whole milk
1/3 cup finely chopped dill pickle
1 tablespoon chopped pimento
In a small saucepan over medium low heat, melt butter; add flour and salt. Stir to blend well.
Gradually add milk. Stir constantly until thickened. Stir in paprika, diced dill pickle and pimento.
Serve over salmon patties.