Salmon meatloaf
Instructions
Clean the debris of salmon skin and bones, finely tritatelo (or frullatelo) and mix it with egg, parmesan and much yoghurt as it will be necessary to get a fairly consistent.
Wrap the mixture in a thin towel giving it the shape of meatloaf and cook in salted water brought to a boil along with carrot, onion and parsley.
Boil the meatloaf in the water held in the quiver for 40 minutes, then drain and remove the cover, taking care not to break it.
Serve meatloaf as soon as it has cooled, cut into slices.
Ingredients and dosing for 4 persons
- 500 g of salmon flesh preserved in brine
- == 1 small onion
- 1 small carrot
- 1 sprig of parsley
- 1 egg
- 100 g of breadcrumbs
- 70 g of grated parmesan cheese
- Yoghurt
- Salt