Salmon Loaf

Salmon Loaf

2 cups cooked fresh salmon, bones and skin removed (reserve 3-4 Tbsps poaching liquid) or if unavailable, 1 lb can salmon with liquid
1/2 tsp salt
1/4 tsp pepper
2 Tbsps minced fresh parsley
1 1/2 Tbsps minced onion
2 Tbsps chopped fresh lemon thyme (if available- can be tarragon or dill)
1 1/2 cups soft bread crumbs
2 eggs, slightly beaten
3/4 cups + 1 Tbsp milk
1 Tbsp fresh lemon juice

Preheat oven to 400°

Turn salmon and liquid into mixing bowl. Add seasonings, onion and bread
crumbs and mix thoroughly.

In separate bowl, whisk together egg and milk. Then combine with salmon
mixture. Stir in lemon juice.

Place in buttered glass loaf pan. Bake until delicately brown, approximately
40-45 minutes.

Yield: 6-8 servings


Eggs can be reduced to only 1, if milk is increased to 1 cup

We use a 9: loaf pan, so the slices are not as high. Each guest’s plate gets
two slices of salmon loaf, which are topped with 4 slices of hard boiled
eggs and an herb (same herb as in loaf) Bernaise Sauce.