Salmon Loaf with White Sauce

1 can (7-1/2 oz.) Salmon, drained and flaked
1 1/2 to 2 cup diced cooked potatoes
1/4 cup chopped celery
1/4 cup milk
1 egg
3 to 4 tbsp. chopped chives
1/2 tsp. grated lemon peel
Pepper to taste
Creamy Dijon Sauce

Combine all ingredients except Creamy Dijon Sauce; mix well. Press into lightly greased 1-1/2 quart baking dish. Bake at 350F for 25 minutes or until set. Serve with Cream Dijon Sauce.

Makes 4 servings.

Cream Dijon Sauce: Saute 2 tablespoons minced onion in 1 tablespoon each vegetable oil and butter until tender. Blend in 1 tablespoon flour; stir in 1 cup milk. Cook and stir until thickened; stir in 1 to 2 tablespoons Dijon-style mustard.

Makes about 1 cup.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana