Smoked Salmon Cakes on Green Salad
The nostalgic embrace of comfort food, a warm, aromatic hug that crosses generations. Such a timeless treasure is ‘Salmon Loaf’. This dish, simple but heartwarming, traces its roots back to my childhood in Nova Scotia.
It’s quite likely that the recipe may have originated in a magazine or from a box, but in our home, it became a favourite, gracing our dinner table, with leftovers making the lunchbox. This culinary journey began with a simple tin of salmon, a staple in Nova Scotian kitchens during my formative years. Then there were the crackers, a crisp, salty replacement of more conventional breadcrumbs. Top of Form
With this recipe, I pay homage to those childhood memories, to the flavours that encapsulated the warmth of our kitchen. Mom’s classic salmon loaf is a testament to the enduring magic of comfort food, where the simplest ingredients come together to create a dish that transcends time and place. It was one of those recipes that frequented family picnics and church suppers. I have tweaked the flavours by adding things like a bit of heat, swapping out the saltines with breadcrumbs and adding dill to create new memories with this beloved family favorite. My Mom, bless her soul, wasn’t one for anything spicy and she liked to make sure everything was well and truly cooked.
- 250g smoked salmon
- 1 cup breadcrumbs
- 1 medium onion
- 1 tsp Dijon Mustard
- 1 lg egg
- 2 tsp chopped dill
- Pinch fresh cracked pepper
- 2 tbsp olive oil
- Remove the salmon skin, if required, and flake the smoked salmon.
- Combine the salmon with the breadcrumbs.
- Add the remaining ingredients and mix well.
- Spread the mixture into a pie pan.
- Bake at 375 F for 30 to 40 min or until firm.
- Serve sliced with a green salad.