Salmon or Mackerel Loaf with Cucumber Sauce Recipe

miami beach personal chef - salmon loaf

From the book Best Recipes from the backs of bottles, boxes, cans and jars

15 ounce/425g can salmon or mackerel  (drained and flaked)
1/2 cup plus 2 tablespoons/183g dry bread crumbs*
1/2 cup/125ml Mayonnaise
1 small onion chopped
1 stalk celery chopped
1/2 red pepper chopped
1 egg beaten

In a large bowl add the salmon/mackerel, bread crumbs, mayonnaise, onion, celery, pepper and egg.  Mix to combine well.  Place the mixture into lightly greased 9 x 5 inch/23 x 13 centimeter loaf pan.  Place in a pre-heated 350F/180C/Gas 4 oven.  Bake for 30-45 minutes.

*Substitute 1/2 the amount of rice crumbs for a gluten free version

While the salmon loaf is cooking combine the mayonnaise, sour cream, cucumber, onion and dill.  Taste for salt and pepper.  Let sit to marry the flavours.

Cucumber Sauce
1/2 cup/125ml Mayonnaise
1/2 cup/125ml Sour Cream *
1/2 Cucumber finely chopped
1 small onion chopped
1 teaspoon/5ml dill weed

*If you do not have sour cream just use double the mayo and a squeeze of lemon juice

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