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1
Preheat oven to 350u00b0.
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2
Cut the salmon fillet into 4-5 large pieces and place in a food processor.
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3
Pulse about 6 times, add the smoked salmon, and pulse another 4-5 times, stopping while the fish still has some texture.
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4
Transfer the salmon to a bowl and add the scallions, soy sauce, sesame oil, ginger, garlic, bread crumbs, and eggs.
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5
Mix with a spoon or your hands until well combined.
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6
Shape the salmon mixture into a loaf about 8 inches long, 3 inches wide, and 1-2 inches high and place it in an oiled 9 x 12 inch pan, preferably Pyrex.
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7
Pour the black and white sesame seeds into a cup and mix them.
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8
Sprinkle the seeds evenly over the top of the salmon loaf, pressing lightly to make the seeds adhere.
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9
Bake for20-30 minutes, or until the loaf feels springy to the touch and an instant-read thermometer measures 145u00b0 in the thickest part.
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10
Mayo-in a small bowl, whisk the wasabi into the mayonnaise, 1/2 teaspoon at a time, tasting after each addition.
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11
If it's not spicy enough, add another 1/2 teaspoon.
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12
Add the water, 1/2 teaspoon at a time, stirring , until the mayo has the consistency of a sauce.
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13
Just before serving, fold in the chopped chives, stirring until they are evenly distributed.
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14
To serve, slice the salmon loaf and spoon a good dollop of the mayo beside each slice.
