Wholesome and nutritious salmon, veggies and oats come together to make a tasty 'fishloaf', and is served with a dill and Dijon sour cream sauce studded with sweet green peas.

Garden Salmon Loaf

Garden Cream Sauce:
3/4 cup frozen peas, thawed
1 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill

Salt and freshly ground black pepper to taste

Salmon Loaf:
2 (15.5-ounce each) cans salmon, drained, skin and bones removed
1 cup shredded carrots
1 cup quick or old fashioned oats
1 cup sour cream
3/4 cup sliced green onions
1 (2.5-ounce) can sliced ripe olives (optional)
3 large egg whites, lightly beaten
1/3 cup chopped green bell pepper
1 tablespoon Dijon-style mustard
1/4 teaspoon black pepper

1. For Garden Cream Sauce: Combine all ingredients in small bowl; mix well. Cover and chill.
2. Heat oven to 350°F (175°C). Grease an 8 x 4-inch or 9 x 5-inch loaf pan; set aside.
3. For Salmon Loaf: Combine all loaf ingredients in large bowl and mix gently but well.
4. Press into prepared pan; bake 50 to 60 minutes or until light golden brown.
5. Let stand 5 minutes before slicing. Serve with sauce.

Makes 8 servings.