Saturday, July 21, 2007

Salmon Loaf

New recipe to try.

As usual, I extemporised like mad with this recipe and made all sorts of changes, so I'm hoping I can remember them all... First of all, I thought that 2 cups of breadcrumbs was excessively bland, so I substituted 1/4 cup of ground almonds and 1/2 cup of wheatgerm. Then I only used about a heaped 1/2 cup measure of breadcrumbs on top of that, instead of making it the full 2 cups of the recipe. I only used 1 tin of salmon, because that was all I had.

1 tin pink or red salmon
1/2 cup bread crumbs
1/4 cup ground almonds
1/2 cup wheatgerm
1-2 tbsp minced onion or shallot
¼ cup evaporated skim milk (or juice drained from salmon whisked with milk powder to thicken)
2 eggs
2 tbls salmon juice
2 tbls lemon juice
2 tbsp sour cream (optional)
¼ tsp tarragon
3 small-medium potatoes, steamed and mashed
1 carrot, grated
1 cup mushrooms, finely diced

Whisk eggs together, add liquid ingredients and sour cream, then ground almonds, wheatgerm, and enough breadcrumbs to make a thick paste. Add vegetables and salmon, season. Pack firmly into a greased glass loaf pan or square pan, and cook in the microwave on medium (6) for 35-40 minutes, checking for doneness after 30 minutes (may take a little extra to get the centre cooked through).

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