The salmon patty turned into a loaf. Yes, this is indeed my fresh salmon patty recipe. Same great taste, in less time. I didn’t use canned salmon like most salmon loaf recipes out there. I chopped up two lovely, fresh salmon fillets and mixed them with mashed sweet potato and aromatic herbs like dill and parsley. I served it with lemon wedges but I am assuming a lovely lemony, yogurt based sauce would do it justice too.
- 1 large sweet potato, peeled
- 600 grams Salmon fillets, without skin or bones
- 1 onion, peeled and finely chopped
- 2 spring onions, finely sliced
- 1/3 cup parsley leaves, chopped
- 2 Tbs dill, chopped
- 2 Tbs capers, drained
- Zest of one unwaxed lemon
- 1 Tbs Dijon mustard
- 2 Tbs mayonnaise
- 1 egg
- 1 cup fresh breadcrumbs
- ¼ tsp black pepper
- ½ tsp paprika
- 1 tsp salt
Bring a medium pot of water to a boil. Cut the sweet potato in big chunks and add to the water. Boil until tender. Drain and mash with a fork. You should have one full cup mashed sweet potato. Set aside to cool.
Cut the salmon fillets in big pieces. Then using a sharp knife or a cleaver, cut the salmon pieces to about 1 cm cubes. Put salmon “mince” in a bowl.
Add the remaining ingredients to the salmon bowl except the salt. Add the cooled mashed potatoes. Mix very well. Cover mixture with plastic wrap and refrigerate for one hοur or overnight.
Preheat oven to 200 C fan. Line a loaf pan with parchment, leaving some hanging from the sides. Season mixture with the salt and transfer in the paper lined loaf pan. Level surface with a spoon or spatula. Transfer loaf in the oven and bake for 40-45 minutes until firm and cooked through.
Let loaf stand for 15-30 minutes before turning over on a platter. Remove parchment and discard. Slice and serve with lemon wedges and a zesty salad.