Asian Salmon Loaf With Wasabi Mayo - cooking recipe

Ingredients

1 (16 ounce) salmon fillets, skinned, pinbones removed
2 ounces smoked salmon, finely chopped
2 scallions, finely chopped (white and light green parts)
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1/2 cup plain dried breadcrumbs
2 large eggs
olive oil
1 tablespoon black sesame seed
1 tablespoon white sesame seeds
Wasabi Mayo
1 tablespoon wasabi paste (or 1-2 t. powdered wasabi)
1/4 cup mayonnaise
1 teaspoon water, plus more if needed
2 teaspoons chopped fresh chives

Preparation

Preheat oven to 350\u00b0.
Cut the salmon fillet into 4-5 large pieces and place in a food processor.
Pulse about 6 times, add the smoked salmon, and pulse another 4-5 times, stopping while the fish still has some texture.
Transfer the salmon to a bowl and add the scallions, soy sauce, sesame oil, ginger, garlic, bread crumbs, and eggs.
Mix with a spoon or your hands until well combined.
Shape the salmon mixture into a loaf about 8 inches long, 3 inches wide, and 1-2 inches high and place it in an oiled 9 x 12 inch pan, preferably Pyrex.
Pour the black and white sesame seeds into a cup and mix them.
Sprinkle the seeds evenly over the top of the salmon loaf, pressing lightly to make the seeds adhere.
Bake for20-30 minutes, or until the loaf feels springy to the touch and an instant-read thermometer measures 145\u00b0 in the thickest part.
Mayo-in a small bowl, whisk the wasabi into the mayonnaise, 1/2 teaspoon at a time, tasting after each addition.
If it's not spicy enough, add another 1/2 teaspoon.
Add the water, 1/2 teaspoon at a time, stirring , until the mayo has the consistency of a sauce.
Just before serving, fold in the chopped chives, stirring until they are evenly distributed.
To serve, slice the salmon loaf and spoon a good dollop of the mayo beside each slice.