Salmon Loaf

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I can’t remember where I first got this recipe for a salmon loaf, but it was probably out of a cookbook bought in a flea market somewhere. What I like about it is that it makes a tin of  salmon, which is relatively expensive, go a long way.

It’s also very easy to make and cooks in half an hour in an oven pre-heated to 180°C.

You will need:

50 grms butter
1 chopped onion
2 tbsp plain flour
120 mls milk
450 grms tinned salmon
2 beaten eggs
Half a stick of celery, finely chopped
1 cup of breadcrumbs (yes, you can use store-bought)
Salt and pepper

Drain the salmon liquid into the milk and then add more milk if necessary to give 240 mls of liquid in total.

Gently fry the onion in the butter until it softens and then make a roux by adding the flour and cooking it over a moderate heat for a minute or two. You need to keep stirring this.

Now, remove the pan from the heat, whisk in the milk mixture and then return the pan to the heat and bring to the boil while stirring continuously. Let the roux cook through, which will take 3-4 minutes.  Remove from the heat and add in the remaining ingredients; i.e. the salmon, breadcrumbs, celery and beaten eggs in that order. Mix well.

This mixture will bake nicely in a small loaf tin, which you have previously lined with foil. Leave sufficient overlap so that you can use the foil to lift the finished loaf out of the tin.

Bake the salmon loaf uncovered and allow it to cool slightly before serving.

Keep any accompanying sauce very simple. As with most salmon dishes of this type I like to serve it with some store-bought tsatziki to which I have added a little extra salt and some chopped mint. You could also substitute chopped dill for the mint, giving the dish a distinctly Scandinavian flavor.

If you really must make your own cucumber sauce try a simple mix of chopped, peeled cucumber, salt and yogurt with a dash of vinegar or lemon juice. Or you could use soured cream in place of the yogurt.

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