When Ruth and I did our cooking together last weekend we didn't make anything with fish in it, and here it is Friday without having fish all week. I've been craving it, so I made salmon loaf this morning in the microwave (because this is a very nice microwave recipe - although it also works in the oven), and Ruth mixed up some cocktail sauce to go with it. Ruth said that she hadn't had this before, and that I should post the recipe, so here it is. This recipe is obviously from our family's gluten-free recipe period, although it doesn't have to be (I used puffed wheat instead of puffed rice this morning, because that's what I had on hand).
1 can salmon (213 g)
1 cup milk (or milk substitute)
1 cup puffed rice
1/2 onion, diced
Open can of salmon, place in bowl including all the salmon juice, and mash with a fork. Add the milk, egg and diced onion. Stir. Add the puffed rice and stir a final time. Place in an 8" square glass cake pan. If you're doing this in the microwave, place an inverted glass in the centre of the cake pan. Microwave on 8 (not high) for about 9 minutes or bake in the oven for about 20 min. Serve with cocktail sauce.
Homemade cocktail sauce
Mix together three parts ketchup to one part horseradish sauce.