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Easy Salmon Loaf




Source of Recipe


BL Olson


Recipe Introduction


Most fish loaf recipes use cracker crumbs or bread which don't always work well gluten-free. This one uses the french bread mix from Miss Roben's.


List of Ingredients




3 - 213 ml tins of canned salmon (bone in preferrably)
1 package Miss Roben's French Bread Mix
1/2 c cranberry juice
1/4 c water mixed with 1 tsp of lemon juice
2 eggs or vegetable puree equivalent
1 tsp dill
1 tsp basil
1/2 cup chopped celery
3 tbsp coconut oil
1 tsp worcestershire sauce
1/2 c (red)hamburger relish

Recipe



Combine salmon, water, juice, eggs, worcestershire and coconut oil. Blend well.

Using a work, gently blend in the french bread mix.

When combined stir in the relish. If you like it a tad spicy add a little dry mustard powder.

Pour into a well greased glass loaf pan and bake at 350 F for 30 - 45 minutes until a fork inserted in the centre of the loaf comes out clean.

Remove from oven and allow to rest for 15 - 20 minutes before slicing and serving.

This loaf can be prepared in advance, sliced, chilled and used as a filling for tacos, wraps or sandwiches.

NB: My family found this to be a little dry so you may wish to add extra water if you find the batter very solid.