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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.


Dill Sauce



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.