salmon loaf

This is a pretty tasty salmon loaf that goes well with potatoes and vegetables.  I get a pound package of frozen salmon pieces which I use, but in the future when I have access to salmon that I can, I'll use that.  I didn't make the sauce though the reviews say it's great.  From here with some changes.

Ingredients

• 1 can (14-3/4 ounces) salmon, drained, bones and skin removed (or 1# frozen package)
• 1 small onion, finely chopped
• 1/2 cup soft bread crumbs
• 1/4 cup butter, melted
• 3 large eggs, separated
• 2 teaspoons lemon juice
• 1 teaspoon dry dill
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

 OLIVE CREAM SAUCE:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1-1/2 cups whole milk
• 1/4 cup chopped pimiento-stuffed olives

Directions

• In a large bowl, combine the salmon, onion, bread crumbs, and butter. Stir in the egg yolks, lemon juice, dill, salt, and pepper.
• In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture.
• Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before slicing.
• Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in olives. Serve with salmon loaf.