Salmon Loaf


serves 8 - 10
550 g (1 lb 4 oz) flour
225 g (8 oz) unsalted butter, softened
100 g (4 oz) vegetable shortening
10 g (2 tsp) salt
225 ml (8 fl oz) iced water
1 kg (2 lb) fresh salmon, skinned and boned
675 g (1 1/2 lb) cabbage, shredded
225 g (8 oz) roughly chopped onion
5 g (1 tsp) black pepper
350 ml (12 fl oz) white wine
450 g (1 lb) mushrooms, quartered
2 egg yolks
225 ml (8 fl oz) chicken broth
60 ml (4 tbsp) lemon juice
30 g (4 tbsp) chopped fresh dill
30 g (2 tbsp) sugar
4 bard-boiled eggs, chopped


1. In a large mixing bowl, combine the flour, a quarter of the butter, the vegetable shortening and half the salt.

2. Mix together with a wooden spoon until the dough has a flaky texture.

3. Add the iced water and mix until smooth.

4. Divide the dough into 2 equal portions.

5. Wrap each half in cling film and refrigerate for 3 1/2 hours.

6. Put the salmon, remaining butter, cabbage, onion, pepper, wine, mushrooms, remaining salt, egg yolks, chicken broth, lemon juice, dill and sugar into a large saucepan. Simmer for 1 hour, or until most of the liquid has evaporated.

7. Flake the salmon with a fork. Stir gently and add the chopped hard-boiled eggs. Stir gently again. Set the mixture aside.

8. Roll out half the chilled dough on a lightly floured surface into a rectangle about 2.5 cm (l in) thick. Dust with flour, and then roll the dough out into a sheet 3 mm (1/8 in) thick.

9. Trim the sheet into a rectangle 20 x 40 cm (8 x l6 in) . Repeat with the remaining dough, but trim the sheet to 25 x 40 cm (10 x 16 in) .

10. Put the smaller dough rectangle on a large, greased baking sheet.

11. Arrange the salmon filling evenly on the dough, leaving a 2.5 cm (1 in) border around the edges.

12. Put the larger dough sheet over the filling. Press the edges of the top and bottom dough sheets together with a fork. Chill for 15 minutes.

13. Preheat the oven to 205°C (400°F) Gas 6. Bake the loaf for 1 hour. Serve immediately.

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