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In article et>,
wrote:

> Sounds improbable but is there something that could be called an elegant
> salmon loaf which is made from a very good canned salmon.
> Thanks. I don't cook meats but have to make something like this.

Try this one. It's a little different:

Garden Salmon Loaf

SAUCE:
3/4 cup peas, frozen -- thawed
3/4 cup plain nonfat yogurt
1 tablespoon Dijon-style mustard
1 teaspoon dried dill
black pepper -- to taste

LOAF:
30 ounces salmon, canned -- skin and bones removed
1 cup shredded carrots
1 cup oats, rolled (raw)
1 cup plain nonfat yogurt
3/4 cup sliced green onions
3 egg whites -- lightly beaten
1/3 cup chopped green bell pepper
1 tablespoon Dijon-style mustard
1/4 teaspoon pepper

SAUCE: Combine all ingredients in a small bowl; mix well. Cover and
chill. Heat oven to 350°F. Spray a 9x5" loaf pan with cooking spray.

LOAF: Combine all ingredients in a large bowl; mix lightly, but
thoroughly. Press into pan; bake 50-60 minutes or until light golden
brown. Let stand 5 minutes before slicing. Serve immediately with
sauce.

--
Life is like a roll of toilet paper
the closer you get to the end...
the faster it goes..

Bob Gottlieb