Serves: 6
Total Calories: 264
1. Drain salmon reserve liquid. Remove bones and skin break salmon into chunks in medium mixing bowl.
2. Add eggs to salmon and mix well. Stir in remaining ingredients, and spread evenly in well-greased 9 x 5 x 4-inch loaf pan. Bake at 350°F about 45 minutes. Serve hot with Egg Sauce.
3. To prepare Egg Sauce melt margarine in saucepan over low heat stir in flour and mix well. Add milk and salmon liquid gradually, stirring constantly. Cook until thickened, stirring occasionally. Just before serving, add lemon juice and hard-cooked egg. Garnish with parsley.
This Salmon Loaf With Egg Sauce recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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