Salmon Rice Loaf

Before breadcrumbs were the default binder, cooks reached for whatever they had, and this thrifty salmon loaf leans on cooked rice instead. The rice keeps the loaf tender and soft rather than dense, and it happens to make the dish naturally wheat-free.

Canned or leftover salmon carries the dish, beaten eggs and melted butter hold everything together, and a spoonful of prepared mustard cuts the richness with a little tang. Mix, press into a pan, and bake just until set, like a savory custard that slices.

It is a genuine antique, copied from a newspaper clipping tucked inside an old book, and it still makes a cheap, satisfying weeknight supper.

Kitchen Tips

• Pick through the salmon for bones and skin, or mash the soft canned bones right in for extra calcium.
• Do not overbake; pull it once the center is just set so the loaf stays moist.
• Let it rest a few minutes before slicing so it holds its shape.

Variations

• Fold in chopped dill, parsley, or a squeeze of lemon for brightness.
• Stir in finely diced onion or celery for crunch and savor.
• Spoon a simple dill or cream sauce over the top to serve.