Salmon Loaf with Mustard and Capers
From the start of our meatloaf adventure, two of the elements that we knew we wanted in our book were these: a loaf that showcased salmon and a loaf devised by Melissa Clark, whose good kitchen sense and peerless kitchen skills are on weekly display in the New York Times and in her cookbook classics Cook This Now and In the Kitchen with a Good Appetite. This recipe is the confluence of those elements.
It’s essentially a fish terrine, and it’s a terrific digression from heartier, more gut-busting meatloaves. A word about its construction and cooking: You will pause and wonder about the volume of water in play. You will doubt. Don’t, because the moisture is essential to proper results and because, as the recipe specifies, any excess liquid can easily be blotted up at the end. Blot with abandon. You’re not rescuing a disaster. You’re completing the intended paces and making sure this loaf turns out to be as supple as it should.