Recipe - Salmon Loaf With Almond Caper Sauce

1 cn (16 oz) salmon; drained
One half cup Dry bread crumbs
One half cup Milk
2 Eggs
1/3 cup Chopped onion
One fourth cup Chopped celery
2 tablespoon Chopped fresh parsley
One half teaspoon Dill
2 teaspoon Lemon juice
One half teaspoon TABASCO brand Pepper Sauce
One fourth teaspoon Salt
Lemon wedges and dill sprigs
to garnish
*ALMOND CAPER SAUCE*
2 tablespoon Butter or margarine
2 tablespoon Allpurpose flour
1 cup Milk
One fourth cup Whippped salad dressing
1 tablespoon Capers; drained
Three fourths teaspoon TABASCO brand Pepper Sauce
2 tablespoon Sliced; unblanched almonds
One fourth teaspoon Salt

Heat oven to 400øF. Grease 8 l/2 x 4 l/2 x 2inch loaf pan. In medium bowl,
mix salmon, bread crumbs, milk, eggs, onion, celery, parsley, dill, lemon
juice, TABASCO Sauce and salt. Pack lightly into prepared pan. Bake 30
minutes or until lightly browned. Remove from oven and let stand l0
minutes. Loosen edges and turn out onto warm platter. Garnish with lemon
wedges and dill sprigs. Serve with Almond Caper Sauce. Almond Caper Sauce:
Melt butter in mediumsize heavy saucepan over low heat. Stir in flour and
cook 1 minute, stirring constantly. Pour in milk and whisk until blended.
Raise heat to medium and cook sauce, stirring constantly, until thickened
and bubbly. Simmer 1 minute, stirring frequently. Reduce heat to low. Whisk
in whipped salad dressing, capers and TABASCO® Sauce. Bring just to a
simmer. Remove from heat, stir in almonds and salt. Makes 6 servings.

From the Tabasco Website, formatted by ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on May 10, 1998