Let your creativity soar with our delicious fish loaf! We’ve used salmon as the star ingredient, but feel free to use whatever fish you have on hand. Oily fish work especially well, adding extra moisture to the loaf, but this dish is the perfect way to reinvent leftovers and make it uniquely yours. Whether you prefer a healthier version or a more indulgent twist, the choice is yours. Top it off with your favorite herbs for added flavour. So, go ahead—fill your pan and share this delightful dish with family and friends. Enjoy every slice!
Ingredients
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2 tins canned salmon, drained
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1 large cup gluten free breadcrumbs
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2 large eggs
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1/2 cup light cream
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2 tbsp unsalted butter, melted
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3 tbsp finely chopped onion
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1 tbsp finely chopped fresh parsley
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1 tsp dry dill
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Kosher salt & black pepper, to taste
Instructions
- Grease a loaf pan. Preheat the oven to 180 degrees
- Flake the salmon (drained) and combine it with 1 large cup breadcrumbs in a medium-sized bowl.
- In a separate small bowl, whisk 2 large eggs with 1/2 cup light cream and 2 tbsp unsalted butter (melted).
- Combine the wet ingredients with the salmon mixture and stir in 3 tbsp onion (finely chopped),
- 1 tbsp parsley (finely chopped), 1 tsp dry dill, salt, and black pepper (to taste).
- Use a spatula to turn the salmon mixture into the loaf pan.
- Bake uncovered for 45 minutes or until cooked through.