- 1 tbsp oil
- 1 small red onion, very finely diced
- 2 celery stalks, very finely diced
- 1 medium carrot, very finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (213g) Gold Seal Wild Pink Salmon, drained
- 1 19oz can brown lentils, drained and rinsed
- ¼ cup panko breadcrumbs
- 2 eggs
- 1 tbsp worcestershire
- 1 tbsp dijon mustard
- 1 tbsp dried thyme
- ¼ cup ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- ¼ cup mayo
- ½ tsp truffle oil
- Salt and pepper to taste
- Preheat the oven to 350F. Line a 9×5 inch loaf pan with parchment paper.
- Heat the oil in a pan over medium-low heat. Add the onion, celery, carrot and garlic and cook for 15 minutes or until soft and translucent. Add the tomato paste and cook for another two minutes. Season with salt and pepper.
- Meanwhile, add the salmon to a mixing bowl and use a fork to break it up so it resembles ground meat.
- Blitz half of the lentils in a food processor. Alternatively, chop them by hand. The consistency should be well combined but not completely pureed. Add all of the lentils to the bowl with the salmon and mix.
- In a small bowl, whisk together the ketchup, apple cider vinegar and sugar and set aside.
- Add the cooked vegetables, panko, eggs, worcestershire, dijon and dried thyme to the bowl with the salmon and lentils and mix until well combined. Season with salt and pepper.
- Add this mixture to the loaf pan and gently press it evenly into the pan. Top with ketchup glaze and smooth it out over the surface.
- Bake for 25-30 minutes. Remove from the oven and let rest for 10 minutes before serving.
- While the loaf is baking, whisk the mayo and truffle oil together in a small bowl.
- Serve with truffle mayo.