Salmon Loaf and Aznavor

This weekend, we had my parents-in-law over for lunch. For the apéro, I made them a salmon and zucchini loaf. It was really good. Monsieur Titi had bought a kilo of frozen salmon squares. Not knowing what to do with them, this seemed to be a good recipe.

Very yummy!

Salmon Loaf

250 - 300 grams fresh or frozen salmon
1 good sized zucchini (but not so big that it has seeds)
20 taragon leaves
100 grams grated cheese (gruyère)
10 cl milk
10 cl crème fraîche or yogurt
5 cl olive oil + 1 tbs. for the skillet
200 grams flour
2 tsps. baking powder (levure chimique)
3 eggs
salt and pepper

Wash the zucchini and grate it largely. Heat 1 tbs. of olive oil in a skillet and sauté the zucchini at a low temperature until all the water is evaporated. Set aside.

Heat oven to 200°C

In a large bowl, beat eggs with alittle salt. Add the milk, the crème fraîche and the oil. Beat well.

In a medium bowl, blend together flour and baking powder. Sift it together. Add to the milk/eggs mixture little by little. Add in the taragon and cheese and mix well. Salt and pepper.

Cut the salmon into small cubes. Prepare the loaf pan by greasing and flouring or by greasing and lining with cooking paper. Pour 1/2 mixture into the pan. Put 1/2 salmon on top. Pour in remaining mixture and top with remaining salmon.

Cook for 50 minutes or until a knife or toothpick comes out clean. Let cool 10 minutes before taking it out of the pan.


I love roses. I have several different kinds. The earliest bloomers are the Charles Aznavors. Here are a couple of photos I took last week.