Instructions: Heat oven to 400 degrees. Grease 8 1/2- by 4 1/2- by 2-inch loaf pan.

In medium bowl, mix salmon, bread crumbs, milk, eggs, onion, celery, parsley, dill, lemon juice, Tabasco sauce and salt. Pack lightly into prepared pan. Bake 30 minutes or until lightly browned. Remove from oven and let stand 10 minutes. Loosen edges and turn out onto warm platter. Garnish with lemon wedges and dill sprigs. Serve with Almond Caper Sauce.

For the Almond Caper Sauce: Melt butter in medium-size heavy saucepan over low heat. Stir in flour and cook 1 minute, stirring constantly. Pour in milk and whisk until blended. Raise heat to medium and cook sauce, stirring constantly, until thickened and bubbly. Simmer 1 minute, stirring frequently. Reduce heat to low. Whisk in whipped salad dressing, capers and Tabasco pepper sauce. Bring just to a simmer. Remove from heat, stir in almonds and salt.

This recipe yields 6 servings.

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