Surfside Salmon Loaf, & Creamed Peas

Some recipes just take you straight back to Sunday supper at Grandma’s house, and this is one of them.

Canned salmon gets mixed with quick oats, chopped onion, parsley, milk, and eggs, then packed into a loaf pan and baked until golden and sliceable.

The oats do double duty here: they stretch the salmon and give the loaf a tender, moist texture that holds together without being heavy.

The creamed peas on top seal the deal. A simple butter-and-flour roux thinned with milk, stirred until thick and velvety, then folded with sweet green peas and spooned right over each warm slice.

Pro Tips

• Drain the canned salmon well and pick through it for any skin or large bones. Small soft bones can stay; they’re edible and loaded with calcium.
• Pack the mixture firmly into the loaf pan. Air pockets cause crumbling when you slice.
• Let the loaf rest for 5 minutes after baking before turning it out. It firms up and slices much more cleanly.
• For the cream sauce, stir constantly as you add the milk. Lumps form the second you look away, and nobody wants lumpy pea sauce.