Salmon and asparagus loaf
1 hour 25 min
This salmon loaf is made with tinned pink salmon and asparagus soup. Serve with a green salad and some crusty bread.
6 people made this
Ingredients
Makes: 1 lb loaf
- 1 (400g) tin pink salmon
- 55g (2 oz) white breadcrumbs
- 25g (1 oz) margarine
- 25g (1 oz) plain flour
- 1 (295g) tin condensed asparagus soup
- 2 eggs, beaten
- salt and pepper, to taste
- sliced cucumber, to garnish
Method
Prep:15min ›
Cook:1hr10min ›
Ready in:1hr25min
- Preheat oven to 180 C / Gas 4. Grease a 450g (1 lb) loaf tin.
- Turn salmon tin contents into a bowl and remove and discard any skin or bones. Flake with a fork and stir in the breadcrumbs.
- Melt margarine in a saucepan. Add flour and cook for 2 minutes. Stir in soup and cook, stirring continuously, for 3 minutes. Add to salmon and mix well. Remove from the heat. Add the beaten eggs and season. Pour into the prepared tin.
- Place tin in an ovenproof dish and pour in water up to 1cm (1/2 in) high.
- Bake in the oven for 60 to 75 minutes. Remove from the oven and leave in the tin to cool.
- Run a knife around tin edge and turn onto board. Cut in slices and garnish with sliced cucumber.
