1 tbsp. oil
1/2 c. chopped onion
1 c. finely diced celery
1 clove of garlic, minced
1 (15 1/2 oz.) can salmon, drained & flaked
2 eggs, lightly beaten
1 c. mashed potatoes
1/2 c. grated Parmesan cheese
1 tsp. dried thyme, crumbled

Cook onion, celery and garlic in oil until tender but not brown. Combine with the rest of the ingredients until well blended. Pour into a greased 8 1/2 x 4 1/2 inch loaf pan. Bake 40 minutes in 350 degree oven. Let cool 10 minutes and turn onto serving plate. Serve with Sour Cream Dill Sauce.

SOUR CREAM DILL SAUCE:

2 tbsp. butter
2 tbsp. flour
1 1/4 c. milk
1 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. onion powder
1 c. frozen peas, thawed
1/2 c. dairy sour cream

In a saucepan, melt butter over medium heat, add flour, stirring until mixture is foamy. Gradually stir in milk, add spices and cook and stir until sauce is smooth, thick and boiling. Add peas and sour cream. Heat through at low heat, do not boil! Serves 4.