Take a look at these tips for preparing Salmon Loaf with Tomato-Dill Sauce:
Try This Technique:
1. Using a fork, flake the fish or seafood. Although the skin and bones of salmon and mackerel are edible, you will have a smoother texture in the fish loaf if you remove them.
2. Add the flaked fish to the wet ingredients in the mixing bowl. Use a spoon to combine the ingredients gently but thoroughly. Overmixing produces a dense and compact loaf.
3. Gently pat the fish mixture evenly into a greased loaf pan or custard cups. Or, shape firmer mixtures into a loaf or other special shape in a greased shallow baking pan. Use your fingertips to smooth the top. Remember, a light touch is important when working with a fish loaf.
4. Allow the baked loaf to stand in the pan for a few minutes, then run a table knife between the pan and the loaf. Invert a serving platter over the pan, then turn the loaf onto the platter and remove the pan. Unmold individual loaves in the same manner.