Asian Salmon Loaf With Wasabi Mayo

1. 1

   Preheat oven to 350u00b0.

2. 2

   Cut the salmon fillet into 4-5 large pieces and place in a food processor.

3. 3

   Pulse about 6 times, add the smoked salmon, and pulse another 4-5 times, stopping while the fish still has some texture.

4. 4

   Transfer the salmon to a bowl and add the scallions, soy sauce, sesame oil, ginger, garlic, bread crumbs, and eggs.

5. 5

   Mix with a spoon or your hands until well combined.

6. 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.

7. 7

   Pour the black and white sesame seeds into a cup and mix them.

8. 8

   Sprinkle the seeds evenly over the top of the salmon loaf, pressing lightly to make the seeds adhere.

9. 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.

10. 10

    Mayo-in a small bowl, whisk the wasabi into the mayonnaise, 1/2 teaspoon at a time, tasting after each addition.

11. 11

    If it's not spicy enough, add another 1/2 teaspoon.

12. 12

    Add the water, 1/2 teaspoon at a time, stirring , until the mayo has the consistency of a sauce.

13. 13

    Just before serving, fold in the chopped chives, stirring until they are evenly distributed.

14. 14

    To serve, slice the salmon loaf and spoon a good dollop of the mayo beside each slice.

* Per serving · 4 servings · Values may vary.