MAIN DISH: SALMON LOAF WITH CUCUMBER SAUCE(click here to print)

SALMON LOAF WITH CUCUMBER SAUCE

• 1 (16 ounce) can canned salmon, thoroughly drained and flaked 
• ¹⁄₄ cup butter, at room temperature
• ¹⁄₂ teaspoon salt
• 3 tablespoons lemon juice
• 2 tablespoons onions, finely grated
• 2 garlic cloves, finely grated
• 1 teaspoon dried parsley
• 1 teaspoon fresh dill, finely chopped
• 1 cup  crushed pork rinds
• ²⁄₃ cup heavy whipping cream
• 2 eggs, beaten
• ¹⁄₂ tablespoon parmesan cheese

• Cucumber Sauce

• ¹⁄₄ cup butter
• ¹⁄₄ cup flour (or low carb thickener)
• 2 cups heavy whipping cream (or full fat coconut milk)
• 1 ¹⁄₂ cups grated cucumbers
• 1 teaspoon paprika (mild or hot, depending on your preference)

Directions

1. Preheat the oven at 325ºF.
2. Combine the salmon with the butter.
3. Add salt (to taste), lemon juice, grated onion, grated garlic, parsley and dill.
4. 
   
5. Add the beaten eggs.
6. Add the Parmesan.
7. Stir the crushed pork rinds mixture into the salmon mixture.
8. If the mixture seems too dry at this point, add a little of the reserved brine (about a teaspoon at a time) or if you have more lemon juice available, a little more lemon juice (a teaspoon at a time).
9. Spoon the mixture into a lightly greased 9x5x3-inch loaf pan.
10. Bake at 325°F for 45 minutes, or until cooked.
11. THE SAUCE: grate the cucumber.
12. Melt the butter in a pan over a medium-low heat.
13. Blend in the flour. (or low carb thickener)
14. Gradually add the milk, stirring constantly, until the sauce is thickened and bubbly.
15. Add the grated cucumber and paprika.
16. Stir to blend.
17. Serve with the salmon loaf and your favorite  salad or vegetable side dishes

SERVE WARM OR COLD; 10 carbs; serves 6

food.com