SALMON & CRAB LOAF

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Salmon & Crab Loaf image

A fairly cheap and very easy main dish, which I made this way because I get so tired of the same old methods and ingredients. Instead of breadcrumbs I used butternut, which goes well with all fish. The butternut can be substituted with the same amount of sweet potato. Remember you don't have to peel butternut -- what a job that is! Slice in two and bake in the oven, the peel becomes soft, and the flesh can be scooped out. I used pre-prepared butternut chunks. Do adjust seasonings to taste, but it really does need a tangy mayonnaise. The ingredients are in almost all pantry cupboards! Cooking time includes roasting the butternut.

Provided by Zurie

Categories     Savory Pies

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 16

7 ounces butternut squash, raw weight
1 tablespoon oil
14 ounces salmon, canned
8 ounces imitation crabmeat (also known as crabsticks)
1/2 teaspoon salt (or more, to taste)
1/2 teaspoon black pepper
1 tablespoon fresh ginger, finely chopped
2 teaspoons Thai fish sauce
2 teaspoons garlic, finely chopped
2 tablespoons spring onions, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons lime juice or 2 tablespoons lemon juice
1 teaspoon Tabasco sauce (or some chopped hot pepper) or 1 teaspoon hot sauce (or some chopped hot pepper)
2 tablespoons sesame oil or 2 tablespoons olive oil
3 tablespoons tangy mayonnaise
2 eggs

Steps:

  • Heat oven to 350 deg F/180 deg Celsius.
  • Toss the butternut with the oil, then roast until soft, about 30 minutes (If using halved butternuts, bake until soft, then scoop out enough flesh to weigh 3 1/2 oz/100g. The 7 oz/200 g raw weight does shrink down to about 3 1/2 oz/100g when roasted, anyway).
  • Grease a bread tin of about 8 x 4 inches and about 3 inches deep with butter.
  • Drain the salmon and put in a large bowl. Remove crabsticks from coverings, and cut into the salmon, in thin rounds. Add the roasted butternut.
  • Add all the seasonings, from the ginger down to the sesame oil, and mix it all well with a fork, breaking up the butternut pieces.
  • Put the 3 tablespoons mayonnaise and 2 eggs in a bowl and whisk well. Add to the fish mixture.
  • Mix the whole caboodle well, until you have a slightly coarse mixture and all the ingredients have been well combined.
  • Scrape into the greased bread tin and smooth the top. If you like, sprinkle over breadcrumbs so the top doesn't dry out too much.
  • Bake about 1 - 1 1/4 hour, until firm.
  • Turn out carefully on a platter. Serve garnished with pickled cucumber or gherkins, extra mayonnaise, fried tomatoes, mashed potatoes, a green vegetable, and a salad. Use a serrated knife for slicing, or the slices might crumble.

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