1 clove garlic, minced (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, and pepper.
In a separate bowl, beat the eggs, then stir in the milk, olive oil, lemon juice, and mustard.
Combine the wet and dry ingredients until just mixed—do not overmix.
Fold in the cheese, salmon, herbs, green onions, and garlic until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely or serve slightly warm.
Serving and Storage Tips
Serve warm with a dollop of crème fraîche or a squeeze of lemon.
Pairs well with a fresh salad or light soup.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat slices in a toaster oven for a crisp edge.
Variations
Cheese swap: Try feta, goat cheese, or Swiss for different flavor profiles.
Add vegetables: Chopped spinach, sun-dried tomatoes, or grated zucchini work well.
Make it spicy: Add a pinch of red pepper flakes or diced jalapeño.
FAQs
Can I use canned salmon?
Yes! Just make sure it’s well-drained and flaked. Remove any bones if desired.
Can this be made gluten-free?
Absolutely. Substitute a 1:1 gluten-free flour blend.
Can I freeze it?
Yes, wrap tightly and freeze for up to 2 months. Thaw and warm in the oven before serving.
Is it suitable for kids?
Definitely. It’s mild, protein-rich, and easily cut into kid-friendly portions.
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