Lemony Salmon Loaf

Ingredients

• 1 (213 g) can sockeye salmon, drained
• 3/4 cup mashed potatoes, cold
• 1 1/2 tablespoons fat free sour cream
• 1/4 cup red onion, finely chopped
• 2 eggs
• 1 tablespoon seafood seasoning
• 1 tablespoon olive oil
• 2 teaspoons lemon zest, finely grated

Directions

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. Mash to your preferred consistency. I like it a little lumpy. Chill in fridge till cold.

3. 3

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

4. 4

   In a large bowl and using a fork, mash salmon well. Add potatoes, onion, eggs, seasoning, oil and lemon rind; mix well and spoon into prepared loaf pan and smooth top.

5. 5

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

6. 6

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