that sounds good too. do you think a change between the yoghurt to sour
cream. i don't like yoghurt.
Thank again.

Bob Gottlieb wrote:

> 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.
>