Smoked Salmon Loaf Recipes

BAKED SALMON LOAF

Steps:

• Gather all the ingredients.
• Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan . Preheat the oven to 350 F.
• Flake the salmon and combine it with breadcrumbs in a medium-sized bowl.
• In a separate small bowl, whisk the eggs with cream (or milk) and melted butter .
• Combine the wet ingredients with the salmon mixture and stir in the onion, parsley, dill, salt, and pepper.
• Use a spatula to turn the salmon mixture into the loaf pan.
• Bake uncovered for 45 to 55 minutes or until cooked through. Enjoy!

SMOKED SALMON CAKE

Steps:

• In a small bowl, combine eight ounce cream cheese, red onion, capers, dill, and lemon juice; season with salt and pepper, and stir until smooth. Lay four bread slices on a clean work surface; trim 1/4 inch from all sides of slices. Spread 1 tablespoon cream-cheese mixture on top of one slice, and layer with smoked salmon and cucumber (try not to overlap cucumber slices). Spread another thin layer of the cream-cheese mixture on top. Repeat with two more bread slices.
• Neatly stack prepared slices, filling side up, squaring the sides with your hands; top with the fourth bread slice. Repeat with remaining bread and filling to create three more stacks in this way.
• Transfer stacks to a serving platter with their long sides touching. In a small bowl, combine remaining 16 ounces cream cheese and creme fraiche until smooth. Using offset spatula, spread mixture evenly over assembled cake. Refrigerate, covered, two hours or overnight.
• Before serving, arrange overlapping cucumber slices around base of cake; spoon salmon roe and caviar along the top, and sprinkle with dill. Garnish the platter with lemon wedges.

SMOKED SALMON TOASTS

Steps:

• Slice 1 loaf seven-grain bread 1/4 inch thick; cut each slice into thirds. Toast the bread on a grill pan over high heat, then transfer to a cutting board, drizzle with olive oil and season with salt and pepper. Top each piece with a slice of tomato, then spread with honey mustard. Top with smoked salmon and more mustard; sprinkle with pepper and fresh dill.

SALMON LOAF

Steps:

• In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.

EASY SALMON LOAF RECIPE

Steps:

• Spray the inside of a loaf pan. Preheat the oven to 350°F.
• Drain salmon from can juices. In a large bowl, add the 2 cans of salmon, panko crumbs, parmesan cheese, green onion and yellow onion. (You can keep the salmon bones and skin if you like them or take them out before adding)
• Use a fork to flake the salmon into small crumbles. This part is key! You want the salmon to be flaked small to ensure a moist salmon loaf overall.
• Once salmon is fully flaked, mix the ingredients together.
• In a separate small bowl mix the milk, dill, parsley, salt and pepper. Pour over the salmon mixture bowl.
• Beat the two eggs with a fork. Pour over the salmon.
• Mix all ingredients together throrougly.
• The salmon should be evenly coated with egg and milk to ensure the loaf is moist and sticks together.
• Add the salmon loaf to the pan and pack it down with a spatula.
• Place in oven and bake for 40 minutes, or until edges are golden brown and slightly crispy. Remove from oven and let cool 10 minutes.
• Carefully flip over on to a plate and slice into serving portions. You can squeeze fresh lemon juice or sprinkle lemon zest over top (this is optional). Serve and enjoy!

SMOKED MEAT LOAF

Steps:

• Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. , In a large bowl, combine eggs, onion, bread crumbs, milk, 1/4 cup barbecue sauce, Worcestershire sauce, salt and pepper. Add beef; mix lightly but thoroughly. Shape into a 10x4-in. loaf on a greased smoker rack. Combine rub ingredients; rub over meat loaf. Place in smoker; smoke until a thermometer reads s145°, about 1 hours. Brush generously with remaining 3/4 cup barbecue sauce. Smoke until a thermometer reads 160°, 10-15 minutes. Let stand 10 minutes before slicing.

HOT-SMOKED SALMON PICNIC LOAF

Steps:

• Mix the mayo, mustard, lemon zest, dill and some seasoning in a bowl. Split the loaves in half lengthways and scoop out a little of the bread from the base of each loaf, giving you a hollow to fill.
• Spread the mustardy mayo over the bread. Toss the flaked salmon with the lemon juice and capers, and divide between the loaves, filling the hollow base of each. Top with cucumber, radish and salad leaves, then press the lid on top.
• Wrap each loaf in baking parchment, tie with string to secure, then place on a tray in the fridge. Weigh the loaves down by placing a chopping board and a few heavy cans on top. Leave for at least 2 hrs, or for up to 1 day before eating - this will press the loaves, making them easier to transport and eat. Pack into cool bags and slice into sandwiches when you are ready to eat.

SMOKED SALMON PARTY LOAF

Steps:

• With an electric mixer, beat 24 oz.
• cream cheese with the butter until blended.
• In another bowl, combine 4 oz.
• cream cheese and pesto.
• In another bowl, combine the smoked salmon and 4 oz.
• cream cheese.
• In another bowl, combine 4 oz.
• cream cheese with the chopped olives.
• In a 9x5x3 inch loaf pan lined with plastic wrap, spread 1 cup of butter/cream cheese mixture.
• Spread pesto/cream cheese mixture on top.
• Carefully, spread 1 cup of butter/ cream cheese mixture on top.
• Carefullly, spread smoked salmon mixture on top.
• Spread 1 cup of butter mixture on top.
• Spread olive mixture on top.
• Finally, carefully spread the last cup of butter mixture on top.
• Cover with plastic wrap.
• Press firmly and chill until cold and firm, at least 8 hours or up to 3 days.
• Dropping the individual layers with a teaspoon makes it easier to spread more evenly.
• To serve, remove top plastic and turn onto a platter.
• Slice and serve on individual plates.
• It's nice served with thin slices of bread, toast points, or crackers.