Easy Salmon Loaf
Fresh from the Oven
A great way to use up leftovers!
As a westcoast fishing family, we often have a supply of salmon in our deep freeze. However canned salmon works just as well. I originally invented this recipe as a way to use up leftover mashed potatoes, but it is so tasty that now I always make sure I have enough mashed potatoes left to make it!
This recipe can be made ahead and served cold, and makes a healthy lunch with a green salad. It is also delicious hot out of the oven and can even be adapted to salmon cakes: just pan fry small balls of the mix in a bit of olive oil on the stove top, lightly flattening the salmon balls into cakes with the back of a spatula.
Recipe for Easy Salmon Loaf
Easy Mashed Potatoes
6 cups peeled and cooked russet potatoes
2/3 c buttermilk
1/3 c butter
sea salt and white pepper to taste
Mash potatoes and blend in other ingredients with a hand mixer until smooth.
Preheat oven to 350º.
5 c mashed potatoes (see recipe above)
1 large fillet boneless, skinless cooked salmon (can substitute 2 drained cans of salmon)
1 cup finely chopped celery (use the hearts and leaves if possible)
2 large eggs
1 tsp fresh or dried dill
1 tsp dry tarragon
1 tsp dijon mustard (optional)
sea salt and ground white pepper to taste
Mix all ingredients into the mashed potato until combined. Divide into two greased loaf pans. Top with a sprinkling of coarsely grated cheese (I used marble cheddar). Bake at 350º for 30 minutes.