Salmon Loaf & Steamed Potatoes

📝 Ingredients

• 2 tins of pink salmon in brine (340 g drained)
• 3 eggs
• 60 g rolled oats
• 200 g fromage frais, 0% fat
• 1 shallot (about 30 g)
• 20 g fresh dill (10 g for the loaf, 10 g for the sauce)
• 1 lemon (zest for the loaf, juice for the sauce)
• 1 tsp olive oil (for the tin)
• 1 kg waxy potatoes (about 8 medium)
• 250 g 2% Greek yoghurt
• 1 tbsp Dijon mustard
• Salt, black pepper

🍴 Utensils

• Loaf tin (24 cm)
• Mixing bowl
• Fork
• Steamer or saucepan with a steamer basket
• Fine grater
• Bowl

📖 Steps

1. Preheat the oven to 180 °C (170 °C fan). Carefully oil the loaf tin with the olive oil, base and sides included, using kitchen paper: this lets you turn out the salmon loaf without it sticking.
2. Drain the salmon by pressing lightly on the lid, then flake it with a fork into a mixing bowl, removing the skin and large bones (the small soft ones are fine to eat). Peel the shallot and chop it very finely.
3. Add the eggs, fromage frais, oats, shallot, 10 g chopped dill and the grated lemon zest to the salmon. Season with pepper and a little salt (the salmon is already salted) and mix until smooth. Leave to rest for 5 min so the oats swell.
4. Pour the mixture into the tin, smooth the top with the back of a spoon and bake on the middle shelf for 35 to 40 min, until the top is golden and firm to the touch and a knife inserted in the centre comes out clean.
5. While it bakes, peel the potatoes and cut them into evenly sized pieces (about 4 cm) so they cook at the same rate. Steam them for 20 to 25 min, until the tip of a knife slides in without resistance, then season with salt.
6. Make the sauce: in a bowl, mix the Greek yoghurt, mustard, lemon juice and the remaining chopped dill (10 g). Season with salt and pepper, taste and chill until serving.
7. Take the salmon loaf out and leave it to cool for 10 min in the tin: it firms up and will slice without crumbling. Run a knife around the sides, turn it out onto a flat plate and cut it into 8 thick slices.
8. Serve 2 slices per plate with the steamed potatoes and the yoghurt-mustard sauce on the side. Leftovers keep for 2 days in the fridge and are also good cold, thinly sliced.