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Salmon Loaf with Tomato Sauce

Source of Recipe


My sister Debbie






List of Ingredients



• 1 (8oz) pkg cream cheese softened
  
• 1/4 cup chopped green onions
  
• 1 egg beaten
  
• 2 Tbls. horesradish
  
• 1 Tbls. lemon juice
  
• salt and pepper to taste
  
• 3 ( 6oz ) cans Chicken of the Sea Salmon (well drained)
  
• 2 pkg. crescent rolls
  
• poppy seeds
  
• 1 can tomato soup
  
• 1/2 cup diced green pepper
  
• 1/2 cup diced black olives
  
• dash of hot pepper sauce
  






Instructions



1. In a mixing bowl, blend 1/2 pkg cream cheese, green onions, beaten eggs, horseradish, lemon juice and salt and pepper.
   
   
2. Mix into this the WELL DRAINED salmon.
   
   
3. Unroll the crescent rolls.
   
   
4. Press the rectangles together on an ungreased baking shhet to form a 12x14 rectangle.
   
   
5. Seal all perforations and spread salmon mixture lengthwise down the center third of the dough.
   
   
6. Make cuts 1" apart on each side of rectangle just to the filling.
   
   
7. Fold strips of dough at angles across the filling. Alternate side to side to braid.
   
   
8. Brush dough with margarine and sprinkle poppy seeds on top.
   
   
9. Bake @ 375 for 25 minutes.
   
   
10. Cool 10 minutes before serving.
    
    
11. While salmon is cooking make the sauce:
    
    
12. In a sauce pan mix remaining cream cheese, soup,green pepper, olives and hot sauce
    
    
13. Cook til hot and serve over the salmon loaf.