Ingredients:

  • 1 lb (450g) fresh salmon fillets, skin removed
  • 1 cup (100g) breadcrumbs, preferably from wholemeal bread
  • 1 large egg, beaten
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) whole milk
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • 1/2 cup (120ml) plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the salmon: Season the salmon fillets with salt and pepper. If using a food processor, pulse the salmon until it’s coarsely chopped. If not, finely chop by hand.
  3. Mix the loaf ingredients: In a large bowl, combine chopped salmon, breadcrumbs, beaten egg, onion, garlic, milk, parsley, dill, lemon juice, salt, and pepper. Mix gently until well combined.
  4. Shape the loaf: Transfer the mixture into the prepared loaf tin. Pat down evenly.
  5. Bake: Place in the preheated oven and bake for 40-45 minutes or until the top is golden and the loaf is cooked through (internal temperature should reach 145°F/63°C).
  6. Prepare the herb sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, parsley, chives, lemon zest, salt, and pepper.
  7. Cool and slice: Once baked, let the loaf cool for 10 minutes before removing it from the tin. Slice and serve with the herb sauce.