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.