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1
Heat oven to 350 deg F/180 deg Celsius.
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2
Toss the butternut with the oil, then roast until soft, about 30 minutes (If using halved butternuts, bake until soft, then scoop out enough flesh to weigh 3 1/2 oz/100g. The 7 oz/200 g raw weight does shrink down to about 3 1/2 oz/100g when roasted, anyway).
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3
Grease a bread tin of about 8 x 4 inches and about 3 inches deep with butter.
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4
Drain the salmon and put in a large bowl. Remove crabsticks from coverings, and cut into the salmon, in thin rounds. Add the roasted butternut.
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5
Add all the seasonings, from the ginger down to the sesame oil, and mix it all well with a fork, breaking up the butternut pieces.
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6
Put the 3 tablespoons mayonnaise and 2 eggs in a bowl and whisk well. Add to the fish mixture.
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7
Mix the whole caboodle well, until you have a slightly coarse mixture and all the ingredients have been well combined.
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8
Scrape into the greased bread tin and smooth the top. If you like, sprinkle over breadcrumbs so the top doesn't dry out too much.
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9
Bake about 1 - 1 1/4 hour, until firm.
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10
Turn out carefully on a platter. Serve garnished with pickled cucumber or gherkins, extra mayonnaise, fried tomatoes, mashed potatoes, a green vegetable, and a salad. Use a serrated knife for slicing, or the slices might crumble.
