Salmon Loaf With Tzatzicki Sauce

This is a quick and delicious way to have something warm for lunch, served with steamed wild rice and steamed vegetables, or could be served as an appetizer.

Can of salmon, drained skin and round bones removed. 2x 7 1/2 oz ( 2 x 213 g)

Large eggs fork-beaten 2

Dry breadcrumbs 2 cups (500 ml)

Finely chopped green onion 1/2 cup (125 ml)

Lemon juice 2 tbsp (30 ml)

Milk 1/2 cup (125 ml)

Salt 1/4 tsp (1 ml)

Dill weed 1/4 tsp (1 ml)

Tzatzicki sauce ( optional)

Balcanic style yogurt 2 cups (500 ml)

English cucumber (peeled, shredded and drained) 1/2 cup (125 ml)

Garlic chopped 1 clove

Mint chopped 1 tbsp (15 ml)

Dill chopped 1 tbsp (15 ml)

Lemon juice 1 tbsp (15 ml)

Salt and pepper to taste

For the salmon loaf:

In a medium bowl mix the first 8 ingredients.

Grease a 8 x 4 x 3 inch loaf pan.

Mix all the ingredients well and packed them in the greased pan. Bake in the preheated oven of 350˚F for 30 to 40 minutes. Let cool in the pan for 10 minutes invert on a cutting board.
For the tzatzicki sauce:

Set a strainer over a bowl, making sure the strainer does not touch the bottom. Pour yogurt in the stainer, place in the refrigerator for 6 to 8 hours or over night.

Remove the yogurt from strainer, discard the liquid. Put the yogurt in a bowl add the ingredients listed and blend with a hand blender, or in a food processor .

Tzatzicki sauce is a favorite in our house, from fish to chicken to dipping with fresh made pita.

No sauce could be more versatile.