Salmon Loaf

Salmon Loaf

Serves 4-6

1 1-pound can of salmon, drained (save the liquid from draining, though) bones and visible skin removed, flaked into small bits (or 1 pound of cooked salmon fillet, flaked)

4 to 6 ounces hot-smoked salmon (a little more is fine too), drained if canned (discard the liquid), bones and visible skin removed, flaked into small bits

1 cup dry bread crumbs or cracker crumbs

1/3 cup milk, half and half, or cream

2 eggs, beaten well

1 teaspoon salt

½ teaspoon ground black pepper

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

2 teaspoons anchovy paste

2 teaspoons chili paste or chili-garlic paste (like Sambal Oelek)

1 small onion, finely minced (about ½ cup)

1 carrot, finely minced (about ½ cup)

1 rib celery, finely minced (about ½ cup)

Olive oil

½ cup minced fresh parsley

¼ cup minced fresh chives or scallion greens

Grease a 4-1/2 x 8-1/2-inch loaf pan and preheat the oven to 350 degrees F.  Heat 2 tablespoons of olive oil in a large skillet, and saute the onion, carrot, and celery with the salt and pepper for about 10 minutes until soft.  Set aside to cool.

Put the bread crumbs in a large bowl with the drained liquid from the regular canned salmon and the milk.  (If you cooked your own salmon, add 2/3 cup milk total).  Stir to mix.  Let sit for a minute to soak the bread crumbs, then mix in the eggs, lemon juice, Worcestershire, and chili paste.  Add the salmon, cooled vegetables, parsley, and chives and mix well.  Pack into the greased loaf pan and bake for 45 minutes.  The internal temperature should be 160 degrees F.

Let the loaf cool for about 10 minutes, then remove it from the pan – it should slide right out.  Cut into eight slices.  Heat another 2 tablespoons of olive oil in a nonstick skillet, and brown the cut sides of the slices.  Serve hot, warm, or at room temperature.