Pain de Saumon (Salmon Loaf)
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This “salmon bread” could be nicknamed “fishloaf,” as it is a fish version of meatloaf. It’s great to serve at banquets or potluck dinners.
Hands-on: 5 minutesTotal: 1 hour 5 minutes
- 2 lbs. salmon fillets
- ½ lemon
- 1¼ tsp. salt, divided
- 1½ tsp. ground black pepper
- 10 oz. Greek yogurt
- 3 large eggs
- 2 Tbsp. chives, minced
- 2 Tbsp. fresh parsley, minced
- 1 Tbsp. butter
- Preheat the oven to 400°F.
- Put the salmon fillets on a large piece of aluminum foil. Squeeze half a lemon over them, and season with 1 teaspoon salt and 1 teaspoon pepper. Fold the aluminum over and put in the oven. Bake for 10 minutes.
- When done, immediately add fish to the blender along with the Greek yogurt, the eggs, ¼ teaspoon of salt, and ½ teaspoon pepper. Process for 30 seconds. Add the chives and the parsley, and process for 20 seconds.
- Butter a medium nonstick meatloaf pan. Pour the fish mixture in it. Heat the oven to 350°F. Take a larger baking dish, pour in cold water to a depth of 1", and put the meatloaf pan in it. Bake in the oven for 45 minutes.
- Put in the refrigerator for 12 hours, and serve cold.