Salmon Loaf

The last couple of weeks have been pretty busy between a trip home to visit my family, my better half being away for work and my little one teething and starting on solids.  All that added together meant less time to cook so I have really enjoyed having a bit of time today to prepare a salmon loaf for tea.  They say the way through a man’s heart is through his stomach… well, my other half absolutely loves this recipe and although it is meant to feed 6 people, I always count myself lucky if I can see a second slice of it before he has already finished the whole lot!  I call this dish a loaf although it is so airy it could easily be called a mousse or a soufflé.  It works beautifully as a starter or as a light main, with a simple salad on the side…


(for 6 people)

  • 560 cooked salmon
  • 100gr white bread (no crust, just the inside)
  • 4 eggs
  • 1 big tbsp crême fraîche
  • 1 big tbsp mustard
  • 1 glass of milk
  • 1 handful of fresh chopped parsley
  • 1 handful of fresh chopped chives
  • Salt and black pepper to taste

How to make it

  1. Pre-heat the oven at 210°C and grease an oven proof cake dish
  2. Using a food processor, mix together the bread, yolks, crême fraîche, mustard, milk and herbs
  3. Crumble the pre-cooked salmon (I like to use my fingers rather than a fork because it helps to spot any remaining bones) and add to the mix
  4. Beat the egg whites until stiff and gently add them into the mix
  5. Season to taste with salt and pepper
  6. Transfer the mixture into the oven proof dish and place it into the dripping / grill pan of the oven, filled with water.  Cook for 35 minutes
  7. Enjoy warm or cold with a salad on the side


This little beauty can be prepped in no time and you will be surprised with how quickly it goes too!  For variety, consider using different varieties of fish such as tuna (cans of tuna work a treat here), cod or even crab for a more festive version.  Bon appétit!

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