This salmon loaf is a delicious way to make use of some of the canned salmon we have from our big fishing trip. The recipe takes a bit of time but is well worth the effort. Recipe serves four.
Begin by dicing 3/4 cup each of celery, carrots and onion.
Sauté the veggies in a tbsp of vegetable oil until soft.
In a bowl combine:
500ml canned salmon
2 eggs lightly beaten
1/4 cup milk
1/2 tsp salt
1-2 tsp seasoning blend
1/4 tsp pepper
2 peices of bread made into soft crumbs
I like to use Epicure Seafood and fish spice
Stir veggies into salmon mixture and press into a grease loaf pan.
Cook for 40 min at 350 degrees or until edges start to brown.
I made a quick dill sauce to go on top. Simply combine the following ingredients.
1/4 cup mayo
1/4 cup sour cream
1tbsp Dijon mustard
1 tbsp chopped fresh dill
1 tbsp lemon juice
Salt and pepper to taste.