Baked Salmon Loaf is a quick and delicious main course, perfect for a Sunday family lunch or a dinner party. Quick and easy, it can be prepared ahead of time and enjoyed warm or cold at a picnic or a day trip.
Making it, if necessary, is very simple. Simply brown the salmon fillets in a nonstick pan with a drizzle of oil, then break them up by hand once they're warm. Mix the resulting mixture in a bowl with the mashed boiled potatoes , a sprig of chopped parsley, the egg, a couple of tablespoons of breadcrumbs, the stale breadcrumbs soaked in milk and squeezed dry, the sliced black olives , and a pinch of salt and pepper. The mixture is then shaped into a cylinder, sprinkled with more breadcrumbs, wrapped in parchment paper, and baked at 200°C (390°F) for about 35 minutes. For a golden and fragrant dish on the outside, and flavorful and tender on the inside, cut into slices after resting at room temperature and serve with a mixed salad or other favorite side dish.
Ingredients
How to Make Baked Salmon Loaf
Immerse the potatoes in a pot of cold water and boil them for half an hour from boiling point.
Immerse the potatoes in a pot of cold water and boil them for half an hour from boiling point.
Arrange the salmon fillets in a non-stick pan lightly greased with oil and let them brown over medium heat.
Arrange the salmon fillets in a non-stick pan lightly greased with oil and let them brown over medium heat.
Then gently turn the fish over with a spatula and continue cooking on the other side. In total it will take about 8 minutes.
Then gently turn the fish over with a spatula and continue cooking on the other side. In total it will take about 8 minutes.
Once ready, place the salmon on a cutting board, remove the skin and remove any remaining bones.
Once ready, place the salmon on a cutting board, remove the skin and remove any remaining bones.
Break it roughly with your hands.
Break it roughly with your hands.
When the potatoes are tender when pierced with the prongs of a fork, drain them, let them cool and peel them.
When the potatoes are tender when pierced with the prongs of a fork, drain them, let them cool and peel them.
Collect them in a bowl and reduce them to a puree.
Collect them in a bowl and reduce them to a puree.
Then transfer the chopped salmon into the bowl with the mashed potatoes.
Then transfer the chopped salmon into the bowl with the mashed potatoes.
Add the egg.
Add the egg.
Add the stale breadcrumbs, previously soaked in a drop of milk and well squeezed, season with chopped parsley and season with salt and pepper.
Add the stale breadcrumbs, previously soaked in a drop of milk and well squeezed, season with chopped parsley and season with salt and pepper.
Pour the pitted olives into rounds.
Pour the pitted olives into rounds.
Mix the ingredients thoroughly.
Mix the ingredients thoroughly.
Finish with a couple of tablespoons of breadcrumbs and mix again until you get a smooth mixture.
Finish with a couple of tablespoons of breadcrumbs and mix again until you get a smooth mixture.
Sprinkle a sheet of baking paper with a little breadcrumbs.
Sprinkle a sheet of baking paper with a little breadcrumbs.
Place the prepared salmon mixture on top and shape the meatloaf with your hands.
Place the prepared salmon mixture on top and shape the meatloaf with your hands.
Sprinkle the surface with more breadcrumbs.
Sprinkle the surface with more breadcrumbs.
Wrap the meatloaf in baking paper and close the ends like a candy wrapper.
Wrap the meatloaf in baking paper and close the ends like a candy wrapper.
Place it on a baking tray and place in a static oven at 390°F/200°C, on the middle shelf, for about 35 minutes. Halfway through cooking, carefully remove the meatloaf from the paper and cook for the remaining time.
Place it on a baking tray and place in a static oven at 390°F/200°C, on the middle shelf, for about 35 minutes. Halfway through cooking, carefully remove the meatloaf from the paper and cook for the remaining time.
Once the time has elapsed, remove the meatloaf from the oven and let it rest for about 15 minutes; then arrange it on a serving plate and cut it into slices and serve. Enjoy!
Once the time has elapsed, remove the meatloaf from the oven and let it rest for about 15 minutes; then arrange it on a serving plate and cut it into slices and serve. Enjoy!
FAQs
How do I prep the salmon before cooking?
For a tastier result, you can dice the fresh salmon and let it marinate in the refrigerator with an emulsion of oil, salt, pepper, lemon juice and zest. For a quicker result, you can replace the fresh salmon with smoked salmon. If you prefer, you can also steam the salmon.
Can I add anything else to the salmon loaf?
You can enrich the mixture with cubes of stretched-curd cheese and a handful of grated Parmesan cheese. Those who don't like fish can opt for ham or grilled vegetables instead. The key, in any case, is to use yellow-fleshed potatoes: they're not very floury and have dry, firm flesh, which will bind best with the other ingredients.
How do I get a crispy crust on this loaf?
To obtain a gratinated and slightly crunchy crust, we suggest you remove the baking paper from the meatloaf about halfway through cooking: during the first few minutes this will help keep it in shape and prevent it from breaking, while at the same time ensuring a creamy and not at all dry interior.
How can I serve this salmon loaf?
If you like, you can serve the meatloaf with a small bowl of salsa rosa or a yogurt dressing, or you can flavor it to your liking with a few chive stems, a couple of sprigs of dill, or marjoram leaves.
Storage Instructions
The salmon loaf can be stored in the refrigerator, in an airtight container, for up to 2 days.
;Resize,width=767;)
