This Salmon-Broccoli Loaf is a comforting yet elegant twist on the classic fish loaf. By blending fresh broccoli stems and parsley with flaked salmon, you create a dense, velvety texture that holds together beautifully while remaining incredibly moist. The addition of light cream and eggs ensures a rich mouthfeel, while fresh dill, lemon zest, and sharp capers provide a bright, herbaceous counterpoint to the richness of the fish. It’s a wonderful way to use leftover cooked salmon or canned fish, transforming it into a sophisticated centerpiece. Serve it warm at room temperature for the best texture. This dish is perfect for a relaxed Sunday supper, a light holiday side dish, or a healthy lunch that feels indulgent. It pairs wonderfully with a crisp green salad or simple roasted vegetables.
Salmon-Broccoli Loaf with Dill and Capers
Description
This Salmon-Broccoli Loaf is a comforting yet elegant twist on the classic fish loaf. By blending fresh broccoli stems and parsley with flaked salmon, you create a dense, velvety texture that holds together beautifully while remaining incredibly moist. The addition of light cream and eggs ensures a rich mouthfeel, while fresh dill, lemon zest, and sharp capers provide a bright, herbaceous counterpoint to the richness of the fish. It’s a wonderful way to use leftover cooked salmon or canned fish, transforming it into a sophisticated centerpiece. Serve it warm at room temperature for the best texture. This dish is perfect for a relaxed Sunday supper, a light holiday side dish, or a healthy lunch that feels indulgent. It pairs wonderfully with a crisp green salad or simple roasted vegetables.Ingredients
Directions
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Preheat your oven to 300°F (150°C). Lightly butter a 9x5x3 inch loaf pan.
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In a food processor fitted with a metal chopping blade, mince the parsley sprigs finely using 5-6 on-off pulses of the motor. Empty the minced parsley into a large mixing bowl.
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Process the bread slices, two at a time, using two or three 5-6 second bursts to crumb them. Add the bread crumbs to the mixing bowl with the parsley.
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Place the broccoli stem cubes into the food processor and mince very finely using about three 5-second bursts. Add the minced broccoli to the bowl.
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Add the onion wedges to the food processor and mince using 3 or 4 short bursts. Transfer the minced onion to the mixing bowl.
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Flake the salmon into the bowl in three batches, ensuring any remaining bones are removed. Add the capers, light cream, eggs, dill, lemon zest, and black pepper.
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Mix all ingredients thoroughly by hand or with a spatula until well combined. Pack the mixture firmly and evenly into the prepared loaf pan.
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Bake in the preheated oven for about 1 hour and 40 minutes, or until the loaf begins to pull away from the sides of the pan and feels firm to the touch.
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Remove the loaf from the oven and let it stand upright in the pan on a wire rack for 30 minutes. This resting period is crucial for the loaf to set properly.
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Carefully loosen the edges of the loaf with a thin-bladed spatula. Gently invert the loaf onto a large serving platter. Let it stand at room temperature for another 30 minutes before slicing and serving.
Note
Storage: Wrap leftovers tightly in plastic wrap or place in an airtight container. Refrigerate for up to 3 days. The loaf can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
Substitutions: For a gluten-free version, use gluten-free bread or almond flour. You can substitute heavy cream for light cream for a richer texture, or use Greek yogurt for a lighter option.
Tips: Ensure the salmon is fully flaked and free of large bones for the best texture. If using canned salmon, drain it well to prevent the loaf from becoming too wet. The loaf is very moist and velvety, so allow it to cool completely before slicing to maintain its shape.
Variations: Add chopped fresh chives or tarragon for a different herbal note. You can also mix in a tablespoon of Dijon mustard for extra tanginess.
