1 cup light mayo 1/2 cup lowfat sour cream 1/2 tsp. dill weed 1 lb. can salmon, drained and picked over 1/2 cup cucumber. seeded and chopped 1 egg, beaten 1/2 cup dry breadcrumbs 2/3 cup onion, chopped 1/4 cup celery, chopped
Preheat oven to 350 degrees. Combine salmon and breadcrumbs in a bowl. Stir in half the mayo and 8 tbls of the onion. Add celery, green pepper and egg. Season with salt and pepper to taste. Mix thoroughly. Shape into a loaf and place in a shallow baking dish. Bake 40 minutes. While salmon is baking combine remaining dressing and onion in a blender or food processor. Add sour cream, cucumber and dill weed. Process until smooth. Serve salmon loaf with sauce.