Herbed Salmon Loaf with Warm Tomato Salsa

FOR A 4.5-6.5 LITRE SLOW COOKER. SERVES 4-6

A little like a meatloaf, a little like a terrine, this loaf is delicious served with its warm tomato salsa. While generally intended to be served hot, as a picnic dish this is delicious served cold, cut into 1.25cm slices. The salsa in that case can also be served cold after the fashion of a bright and tasty relish. Truly a multipurpose dish.

500g salmon mince

125g smoked salmon, finely chopped

1 onion, grated

100g fresh breadcrumbs

3 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

3 teaspoons tomato relish

1 rounded tablespoon plain flour

¾ teaspoon salt

3 teaspoons lemon or lime juice

1 tablespoon snipped chives

3 teaspoons chopped thyme

2 teaspoons chopped parsley

2 eggs, lightly beaten

2 tablespoons chopped parsley

For the Warm Tomato Salsa

2 tablespoons olive oil

3 medium tomatoes, skinned and chopped

150g cherry tomatoes, halved

2 teaspoons tomato paste

¼ teaspoon salt

pinch of black pepper

¼ teaspoon sugar

Line a 21cm x 11cm loaf tin with foil and spray with cooking oil spray. Pour 2cm hot water into the slow cooker and place in a small rack (or an upturned saucer).

To make the loaf, combine all the ingredients and press into the prepared tin. Set the tin onto the rack or saucer in the slow cooker. Cover and cook on High for 4 hours or Low for 7 hours.

Remove from the cooker and leave to stand for 20 minutes before turning out of the tin.

To make the salsa, heat the olive oil in a frying pan over medium heat and sauté the chopped tomatoes until starting to break down. Add the remaining ingredients and cook until the mixture thickens a little.

Serve the loaf sliced, drizzled with the tomato salsa.