Salmon Loaf

January 2, 2001

This week's recipe is one of those versatile ones that can be used as a starter at a dinner party, or for a light luncheon or dinner dish in the summer.

For family fare, it can be served simply with a tossed salad and some crusty French bread - and a dash of lemon juice. But if you're serving it at a dinner party, tart it up with a green mayonnaise or serve slices on a puddle of tomato coulis.

Leftovers are fine in a sandwich. This salmon loaf also makes good picnic fare.

We had ours with a tomato and basil salad and some mixed salad greens.

Salmon Loaf

1 large bunch fresh spinach
2 cans pink or red salmon
1 medium onion, finely chopped
1 tablespoon chopped dill or 1 teaspoon dried dill tips
juice and rind of 1 lemon
6-8 eggs
salt and freshly ground pepper

Wash the spinach, shake off excess moisture and place it in a large bowl. Cover with plastic film and microwave for two or three minutes.

Line a glass loaf dish with some of the spinach leaves and squeeze all the moisture out of the remaining leaves.

Place the drained salmon, onion, eggs, dill, lemon juice and rind and seasoning in a food processor and process for several seconds till well mixed. Add the spinach and process briefly until it is chopped.

Turn the mixture into the loaf dish and cover with plastic wrap. Microwave on high for 11-13 minutes, depending on the number of eggs used.

Allow to stand for a few minutes then turn onto a serving plate and refrigerate until cool.

Slice and serve at room temperature.