FBD

Salmon-Broccoli Loaf with Dill and Capers

A velvety baked salmon loaf with broccoli, capers, dill, and cream — extremely moist and impressive.

OtherSeafoodAdvanced100 minBy Northstar

Ingredients

Servings
6
  • 1 cup parsley sprigs, loosely packed
  • 6 slice firm white bread
  • 2 cup broccoli stems, cut in 1/2-inch pieces
  • 1 whole medium yellow onion, cut in slim wedges
  • 1 0.8 lb cooked or canned boned salmon (skin removed)
  • 1/3 cup drained capers (small capers)
  • 2/3 cup light cream
  • 4 whole eggs
  • 2 tbsp fresh dill, snipped (or 3/4 tsp dried dillweed)
  • 0.5 whole lemon, finely grated rind
  • 1/8 tsp freshly ground black pepper

Instructions

  1. 1

    In a food processor, mince parsley fine. Crumb bread 2 slices at a time. Mince broccoli stems very fine. Processor-mince the onion.

  2. 2

    Flake the salmon in batches with food processor (2 pulses).

  3. 3

    Combine all ingredients in a large mixing bowl. Mix very thoroughly, then pack firmly into a well-buttered 9×5×3-inch loaf pan.

  4. 4

    Bake in a slow oven at 300°F for about 1 hour and 40 minutes, until loaf begins to pull from sides and is firm to touch.

  5. 5

    Let stand upright in pan on a wire rack for 30 minutes, then invert gently onto a serving platter. Let stand at room temperature 30 minutes before slicing.

Tags

seafoodbakedcaperssalmonbroccolidillloafamericanother