Seafood Dishes

Hollowed Egg & Salmon Loaf


1 large dark rye loaf of bread
1 can (7 oz/225 g) salmon or tuna
6 hard-cooked eggs
1 egg
1 tbsp (15 mL) lemon juice
2 tbsp (25 mL) dill
1 cup (250 mL) sour cream
Salt and pepper, to taste
1/3 cup (3 oz/75 mL) butter, melted


Cut an opening at one of the ends of the loaf and scoop out the inside, leaving a half-inch border all around. Flake the salmon, chop the hard-cooked eggs, and mix well in a bowl with lemon juice, dill, sour cream, seasoning and butter. Mix one raw egg in a separate bowl; add to salmon mixture. Fill mixture into hollowed loaf; wrap in foil. Bake at 400°F (200°C) for 25 – 30 minutes. Unwrap until cool. Cut in thick slices and re-wrap in foil; store in refrigerator. Serve with a salad.

Makes 8 servings.

Nutrients per serving:

Calories: 305.8
Carbohydrate: 23.3 g
Protein: 15.8 g
Fat: 16.4 g