Lemony Salmon Loaf

1. 1

   I used two smallish white potatoes, cut up and boiled to have enough for 3/4 cup mashed (and a bit for sampling ;-).

2. 2

   Boil then mash potatoes using the fat free sour cream for blending and used a sprinkle of lemon dill seasoning.

3. 3

   Mash to your preferred consistency.

4. 4

   I like it a little lumpy.

5. 5

   Chill in fridge till cold.

6. 6

   Preheat oven to 375 F and spray 8 x 4 inch loaf pan with non-stick spray then line with parchment paper.

7. 7

   In a large bowl and using a fork, mash salmon well.

8. 8

   Add potatoes, onion, eggs, seasoning, oil and lemon rind; mix well and spoon into prepared loaf pan and smooth top.

9. 9

   Bake in centre of over for 30 minutes or until lightly golden on top and bubbling at the edges.

10. 10

    Invert onto a cutting board and slice into 8 slices to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.