1 lb. canned salmon, drained and flaked
1 (2 oz.) jar pimientos, chopped
1/2 c. plain yogurt
1/2 c. celery, chopped
2 eggs
1/2 c. pickle relish
1 c. bread crumbs or cooked rice
1 c. carrots, blender chopped
1 c. sharp Cheddar cheese, grated
1 clove garlic, minced
1 c. hot curried white sauce

Mix all ingredients together. Press into a greased loaf pan. Sprinkle with bread crumbs sautéed in butter with a little thyme or rosemary.

Bake at 375°F for 1 hour. Serve with Curry Sauce.

Hot Curried White Sauce:

4 tbsp. butter
4 tbsp. flour
2 c. milk
1/2 tsp. salt
dash of pepper
curry powder to taste

Melt butter on low heat; blend in flour and spices. Stir in milk. Heat to boiling, stirring constantly, for 1 minute.