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Crescent Salmon Loaf


  • 1 can salmon, drained and deboned
  • 1/2 cup sour cream
  • 3/4 cup cooked rice
  • 1 teaspoon lemon juice
  • 1 teaspoon salt and pepper
  • 1 teaspoon dill seed
  • 1/4 cup melted butter
  • 1 package crescent rolls
  • 2 hardboiled eggs

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  1. Mix together all but the crescent rolls and eggs.
  2. Roll out crescent rolls into one large rectangle. Put 1/2 of ingredients on top of crescent roll. Sprinkle hard-boiled eggs (chopped) over mixture. Then put remaining 1/2 of mixture over eggs; bring up sides of crescent roll to form loaf. Pinch together and place on cookie sheet.
  3. Bake at 375 degrees F for 20 to 25 minutes.
  4. Serve with creamed peas.