Salmon Loaf

Making Salmon Loaf

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1. Heat the oven to 180°C / 355°F (160°C / 320°F fan). Butter a 900 g loaf tin.

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2. Stir the breadcrumbs into the milk and leave for 5 minutes. Add the eggs, onion, celery, mustard, zest, salt and pepper.

   Mark done Start 5 min timer

3. Flake in the salmon and mix gently. Press into the tin.

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4. Bake for 35 minutes until set and golden on top. Rest for 10 minutes before turning out and slicing.

   Mark done Start 35 min timer

Small Things That Help

• Let the breadcrumbs swell in the milk before mixing in the fish.
• Line the tin with baking paper for an easy release.
• Check at 30 minutes; the centre should be firm to the touch.

Serving Suggestions

• Mashed potato
• Peas
• Parsley sauce
• Green beans

Keeping and Reheating

Keeps in the fridge for up to 2 days. Slices are good cold in sandwiches, or reheat at 160°C for 15 minutes.

Salmon Loaf FAQ: Common Questions

Salmon Loaf Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.