Recipe by Nymphadora Tonks
I found this recipe on the back of a canned salmon label. I've made some slight changes to my own preferences but think it works nicely. The seasoning I used was lemony and dilly, I think you could use any suitable seasoning you preferred for salmon.
- 1 (213 g) can sockeye salmon, drained
- 3⁄4 cup mashed potatoes, cold
- 1 1⁄2 tablespoons fat free sour cream
- 1⁄4 cup red onion, finely chopped
- 2 eggs
- 1 tablespoon seafood seasoning
- 1 tablespoon olive oil
- 2 teaspoons lemon zest, finely grated
Directions See How It's Made
- I used two smallish white potatoes, cut up and boiled to have enough for 3/4 cup mashed (and a bit for sampling ;-).
- Boil then mash potatoes using the fat free sour cream for blending and used a sprinkle of lemon dill seasoning. Mash to your preferred consistency. I like it a little lumpy. Chill in fridge till cold.
- Preheat oven to 375 F and spray 8 x 4 inch loaf pan with non-stick spray then line with parchment paper.
- In a large bowl and using a fork, mash salmon well. Add potatoes, onion, eggs, seasoning, oil and lemon rind; mix well and spoon into prepared loaf pan and smooth top.
- Bake in centre of over for 30 minutes or until lightly golden on top and bubbling at the edges.
- Invert onto a cutting board and slice into 8 slices to serve.