Salmon and Tuna Loaf with Tarragon Tartare Sauce with a Twist

My friend Katie from Thyme for Cooking Blog Site (click here to see)
posted this very tasty loaf today.
It is a shocking day and I thought it would make a lovely lunch for us.
Katie's original recipe is below
Of course I made some changes
First I couldn't get any tarragon so I substituted dill
I had 1/2 cup of ricotta in the fridge... so I used that up
Some bread and butter pickles, finely chopped, were an excellent addition
Pinch of Chili flakes cause I love them
So use whichever recipe suits



8oz (240gr) canned salmon, drained  (Me 2 x 210gm tins)
8oz (240gr) canned tuna, drained   (Me 1 180gm tin)
2 eggs                (Me 3 eggs)
2 tbs dry bread crumbs   (Me 3 tbs)
2 tbs white wine
1 tbs Dijon-style mustard
1 tbs dried onion flakes
1 tbs fresh chives
1 tsp fresh tarragon  (Me 1 tsp dill)

Put eggs in a medium bowl and lightly whisk.
Add mustard, crumbs, onions herbs and wine, whisk well.
Add fish, breaking up with a fork and stir well to combine.
Do not 'mash' together, though....

Line a 4 X 8 (10 X 20cm) loaf pan with parchment or wax paper.
Butter the paper.
Spoon fish mixture into pan and bake, 350F (175C) for 45 minutes.
Remove and let rest 10 minutes.
Remove from pan, peel off paper, slice and serve.
Or let cool and refrigerate to serve cold.

I just buttered my loaf dish and because it was a bigger loaf I increased the cooking time to 55 minutes.

Katie served her loaf with this sauce

Tarragon Tartare Sauce


1/2 cup plain or Greek yogurt
1 tbs fresh tarragon
1 tbs fresh chives
2 tsp Dijon-style mustard
1/3 tsp garlic powder

Put all ingredients in a small bowl and stir well.
Set aside for 15 minutes to blend flavors.

I made a quick flavoured Mayo
1/2 cup Best Foods Mayo
1 tbs chopped bread and butter pickles
Zest of 1 lemon

Both sauces will work, mine is loaded with calories. But there ya go.