1 tall tin of red or pink salmon (439g or 15 1/2 ounces)
1 cup of soft fresh bread crumbs
1 medium onion, peeled and finely minced
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried dill leaves
the juice and finely grated zest of one un-waxed lemon
2 large eggs, lightly beaten
2 TBS butter
Preheat the oven to 180*C/350*F
Taking a glass pie dish, put the butter into it and place it in the oven to melt. Swirl to coat the interior of pie dish and set aside.
Drain the juice from the salmon into a measuring beaker. Add milk to make up (1 cup).
Pick out any skin and bone from the salmon.
Mash well with a fork and then stir in the remainder of the ingredients.
Mix well together to combine.
Spoon into the butter coated pie dish and press down to smooth over the top.
Bake for 40 to 45 minutes until golden brown. Cut into wedges to serve.
Lemon butter sauce recipe below, which I spoon over top of each serving.
Lemon Butter Sauce
the juice of one large lemon
125ml of cold water
2 ounces of butter (1/4 cup)
1 1/2 TBS plain flour
1 TBS sugar
fine sea salt and freshly ground black pepper to taste
Whisk together the lemon juice and water. Melt the butter in a saucepan. Whisk in the flour and sugar. Cook, stirring for about a minute. Slowly whisk in the water/lemon mixture. Cook and stir over medium heat until the mixture boiled and thickens. Season with some salt and pepper to taste. Taste and adjust sweetness if necessary. Serve warm.