Lemon & Herb Salmon Loaf
SERVES 3-4
2 eggs
1 cup milk
2 cans (8 oz/213 g each) salmon, drained
1 ½ cups panko breadcrumbs
1 yellow onion, grated or very finely chopped
½ cup chopped fresh parsley
Zest of 1 lemon
2 tablespoons fresh lemon juice
¾ teaspoon salt
1 teaspoon butter
Sour cream (optional)
Preheat the oven to 350°F. Generously grease an 8x4-inch loaf pan with non-stick cooking spray.
Whisk the eggs and milk together in a large bowl. Add the salmon and mash it up with a fork. Add the panko, onion, parsley, lemon zest and juice, and salt and stir very well to combine. Scrape into the prepared pan and pack it down firmly. Smooth the top. Cut the butter into little bits and sprinkle evenly over the loaf.
Bake for 50 to 55 minutes or until golden on top and a small sharp knife inserted into the centre of the loaf comes out feeling hot to the touch. Slice and serve with a dollop of sour cream, if you like.
