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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
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:
1. I used two smallish white potatoes, cut up and boiled to have enough for 3/4 cup mashed (and a bit for sampling ;-).
2. 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.
3. Preheat oven to 375 F and spray 8 x 4 inch loaf pan with non-stick spray then line with parchment paper.
4. 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.
5. Bake in centre of over for 30 minutes or until lightly golden on top and bubbling at the edges.
6. Invert onto a cutting board and slice into 8 slices to serve.
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