1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1 small onion, finely chopped
1/2 cup soft bread crumbs
1/4 cup butter, melted
3 large eggs, separated
2 teaspoons lemon juice
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
OLIVE CREAM SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups whole milk
1/4 cup chopped pimiento-stuffed olives
Description
In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper.
In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture.
Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing.
Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.
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