Recipe by bluemoon downunder
A tasty salmon loaf served with a warm cucumber sauce. Serve it with salad or vegetable dishes. What's leftover is delicious for lunch next day in a sandwich with baby spinach leaves or freshly sliced cucumber. Adapted from a recipe I've had in my files for years. I don't now remember where I found the original recipe. See my notes below for suggestions for additional ingredients.
Top Review by Mrs. DeVelopment
Excellent! I baked mine in muffin tins, and we all really liked them. I added some carrot and extra onions. I didn't use the butter in the fish mixture either - but I did add in a drained can of tuna because my salmon was only 10 ounces. Sprinkled the tops with a little extra grated parmesan and served with steamed broccoli and leftover cucumber sauce from our turkey gyro lunch. Thanks for posting such a versatile recipe!
- 1 (16 ounce) can canned salmon, thoroughly drained and flaked (reserve the brine)
- 1⁄4 cup butter, at room temperature
- 1⁄2 teaspoon salt
- 3 tablespoons lemon juice
- 2 tablespoons onions, finely grated
- 2 garlic cloves, finely grated
- 1 teaspoon dried parsley
- 1 teaspoon fresh dill, finely chopped
- 1 cup soft breadcrumbs
- 2⁄3 cup milk
- 2 eggs, beaten
- 1⁄2 tablespoon parmesan cheese
- 1⁄4 cup butter
- 1⁄4 cup flour
- 2 cups milk
- 1 1⁄2 cups grated cucumbers
- 1 teaspoon paprika (mild or hot, depending on your preference)
Directions See How It's Made
- Preheat the oven at 325ºF.
- Combine the salmon with the butter.
- Add salt (to taste), lemon juice, grated onion, grated garlic, parsley and dill.
- Soak the breadcrumbs in milk.
- Add the beaten eggs.
- Add the Parmesan.
- Stir the breadcrumb mixture into the salmon mixture.
- If the mixture seems too dry at this point, add a little of the reserved brine (about a teaspoon at a time) or if you have more lemon juice available, a little more lemon juice (a teaspoon at a time).
- Spoon the mixture into a lightly greased 9x5x3-inch loaf pan.
- Bake at 325°F for 45 minutes, or until cooked.
- THE SAUCE: grate the cucumber.
- Melt the butter in a pan over a medium-low heat.
- Blend in the flour.
- Gradually add the milk, stirring constantly, until the sauce is thickened and bubbly.
- Add the grated cucumber and paprika.
- Stir to blend.
- Serve with the salmon loaf and your favourite salad or vegetable side dishes.
- Chef's notes: This loaf can be made with red or pink salmon. Red is tastier. For the health-conscious, use the salt-reduced or salt-free varieties. And omit - or reduce - the salt in the recipe. I made this again recently, after MarieAlice's review - I hadn't made it for years and years. And not being very good at following recipes exactly whether they be mine or someone else's, I just HAD TO make some changes. I added several grated baby carrots (they are just so sweet and flavoursome at the moment) and several tablespoons of wheat germ. Then in order to retain the moistness, I added some extra lemon juice. And I discovered also that this is one of those recipes that is tastier cold!