Salmon Loaf or Salmon Patties
|This salmon recipe is ideal either for a salmon loaf or for salmon patties. Use either tinned salmon or the equivalent amount of fresh cooked salmon. Salmon and potatoes are a wonderful combination, but you can also use stale bread processed in your blender to absorb the liquid from the salmon. If you use fresh cooked salmon, you will need fewer bread crumbs.|
2 tins pink or red salmon
2 cups fresh finely processed bread crumbs (may be made in food processor)
1/3 cup minced onion or shallot
¼ cup evaporated skim milk or buttermilk
1 tsp horseradish sauce (optional)
2 tbls salmon juice
1 tbls lemon juice
¼ tsp dill leaves
2 potatoes, steamed and riced
2 carrots or 1 zucchini, grated
grated parmesan as topping
Steam and rice potatoes, or dice. Cube stale bread and process in food processor to a fine consistency. Combining different types of bread can add complexity to flavours and texture. The loaf below has one onion bun and one whole multi-grain bun processed into crumbs.
Remove skin and bones from salmon, tinned or fresh cooked. Whisk the eggs and add some horseradish sauce, optional; add the milk and broth from the salmon if tinned. Stir in pepper, veggies (optional), and the bread crumbs. At this point you should have a thick paste; if not, add more crumbs (the crumbs should absorb the liquid ingredients well). Stir in the potatoes and break the salmon into small chunks, drizzle with lemon juice, and fold into the mixture.
Spoon the mixture into a lightly oiled glass pan: a round pie plate is fine if you wish to avoid dry corners, or a loaf pan, or even a small lasagna pan. Microwave on medium for 20 minutes or bake at 350° F for 20-30 minutes.
Alternatively, you can form the mixture into patties and dredge them in grated parmesan, then sauté in olive oil for 10-15 minutes.
|Serve with non-fat sour cream or plain yoghurt, which may be whisked with a little honey and some herbs, like fresh dill. Try adding a small amount of vanilla extract to the yoghurt as well.|