Baked Smoked Trout And Corn Loaf Recipe

About this recipe

This hearty and flavorful baked loaf combines tender pink salmon, sweet cream-style corn, and a touch of lemon for a pescatarian-friendly dinner option. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 1 Piece Lia One Piece
• 125G Daylesford Organic Brandy Butter
• - Sunita Lemon Juice Organic
• 50G Pepper Black Ground BWFO
• 450G Pack'D Organic Super Sweet Sweetcorn
• 200G Daylesford Smoked Trout
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• NaN Organic Golden Flaxseed Flour

Instructions

1. 1. Preheat your oven to 300°F (150°C) and lightly grease a loaf pan with butter.
2. 2. Open the can of smoked trout, drain it, and remove any skin and bones. Flake the trout into a large mixing bowl.
3. 3. Add 1 cup of sweetcorn to the bowl with the trout and mix well.
4. 4. Tear 2 slices of bread into small pieces. Add half of the bread pieces to the trout and corn mixture, stirring to combine.
5. 5. In a separate bowl, whisk together 1/2 cup flaxseed flour and 3/4 cup milk, 2 tablespoons melted butter, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon black pepper until smooth.
6. 6. Pour the egg mixture into the trout and corn mixture, stirring until fully combined.
7. 7. Transfer the mixture to the prepared loaf pan and spread it evenly. Sprinkle the remaining bread pieces on top.
8. 8. Bake in the preheated oven for 30 minutes to 1 hour, or until the loaf is set and a toothpick inserted into the center comes out clean.
9. 9. Remove from the oven and let the loaf cool for 5-10 minutes before slicing and serving.