Salmon Loaf With Lemon Sauce

Pour into skillet 1 cup chicken broth, heat to simmer. Place fresh salmon in heated broth and poach for five minutes or until completely translucent. Remove carefully with spatula, drain cool and flake.

Mix flaked salmon and add beaten eggs. Add remaining ingredients and place in a greased loaf pan. Bake in a moderate oven (350 degrees F) for 25 minutes.

For Lemon Sauce: Melt the butter in a saucepan. Add the flour, stirring mixture to blend well. Allow butter/flour mixture to cook and bubble at least one minute. Slowly pour in heated broth, stirring continuously. Cook mixture until thickened. Turn heat to low.

Beat eggs in separate bowl with lemon juice until light and fluffy. Add hot sauce, ladleful by ladleful, to egg mixture. Incorporate at least half of sauce into eggs.

Slowly pour back egg/sauce mixture into sauce in pot. Add salt and pepper to taste. Add more broth if too thick. Cook over low heat for at least five minutes. Keep warm over very low heat.