Salmon Loaf With Dill Mustard Sauce

From The Pingry School cookbook "Family Favorites" submitted by Tracy Aueron. The recipe doesn't mention if salmon should be drained or undrained so save it and use as needed or as wanted.

• Ready In: 45 mins
• Serves: 4
• Yields: 1 loaf

Ingredients

• For the salmon loaf

• 1 (15 ounce) can salmon
• 2 (5 ounce) cans  French fried onion rings
• 2  eggs, beaten
• 1⁄2 pint sour cream

• For the Sauce

• 3  tablespoons sugar
• 1  teaspoon dry mustard
• 4  tablespoons Dijon mustard
• 2  tablespoons white vinegar
• 1⁄4-1⁄2 cup  oil
• 1  bunch dill, chopped

Directions

1. For the loaf, mix all loaf ingredients together and bake in a loaf pan at 350 degrees F. for 35 minutes.
2. For the sauce, add the oil slowly, a small amount at a time; may not use all, with the other sauce ingredients in a bowl.
3. Serve sauce with the sliced salmon loaf.