Semi-Wholemeal Savory Loaf with Smoked Salmon and Zucchini: A Fridge-Clearing, Anti-Waste Recipe
Do you have leftover smoked salmon and don’t know what to do with it? If the usual savory pies made with puff pastry have tired you out, let yourself be inspired by this idea that was born by chance in my kitchen: a semi-wholemeal savory loaf with salmon and zucchini. I consider it the perfect solution against food waste, as it can transform a few “surviving” ingredients into a tasty, healthy dish with an enticing aroma.
Why try this Savory Loaf?
Easy and Quick: It is prepared in a few minutes and is within everyone’s reach. Its versatility also makes it perfect as a tasty appetizer, a main course or as the star of your Easter lunch. And if there’s any left? You can take it with you on your Easter Monday outing. Cold it’s even more delicious!
Made with a portion of whole wheat flour for a more rustic touch and extra fiber, it undoubtedly has a healthy component that makes it ideal for those looking for tasty ideas without overdoing it!
Also great cold: You can prepare it the day before; warm or at room temperature it releases the best of its flavor.
The Winning Pair: Salmon and Zucchini
The contrast between the saltiness of the salmon and the sweetness of the zucchini (the only ones left in my fridge together with a cabbage!) turned out to be an unexpected success. This loaf is not only a “fridge-clearing” recipe, but a sensory experience that will fill your home with a delicious aroma already during baking. I enjoyed it as a main course accompanied by a fresh salad, but sliced it’s especially ideal for a buffet or an outdoor picnic.
Also try these super easy and tasty ideas to enjoy according to their seasonality:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 8 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
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- 1 cup all-purpose flour (~130 g)
- 1 cup whole wheat flour
- 2 white zucchini (medium)
- 4 oz smoked salmon
- 3 eggs
- 1 sachet baking powder for savory preparations
- 1.5 oz Parmigiano Reggiano PDO, grated
- 1 oz Sicilian pecorino, grated
- 2/3 cup milk (~150 ml)
- 5 1/3 tbsp peanut oil (~80 ml)
- 2 pinches salt
Tools
- 1 Sieve
- 1 Grater
- 1 Kitchen scissors
- 1 Mixing bowl
- Electric beaters
- 1 Spatula
- 1 Parchment paper
- 1 Plumcake pan
Preparation
Wash and trim the zucchini. Grate them and place them in a sieve with a pinch of salt. Leave them to rest for about 30 minutes so the zucchini release their water.
Meanwhile, cut the slices of smoked salmon into strips using kitchen scissors or a sharp knife and set aside.
In a bowl, work the eggs with the oil using electric beaters.
When the mixture is foamy, add the grated Parmigiano and pecorino.
Gradually incorporate the sifted flours with the baking powder.
Alternate with the milk until all the ingredients are used.
Finally add the well-squeezed zucchini with your hands, the salmon, adjust the salt and fold everything with a spatula.
Pour the mixture into a plumcake pan lined with parchment paper previously moistened and wrung out.
Bake in a preheated oven in conventional (static) mode at 356°F for about 45 minutes or until fully golden. Use the toothpick test to check doneness. Then remove from the oven and let it cool slightly.
Wait until it’s warm before slicing.
And voilà… the semi-wholemeal loaf with zucchini and salmon is ready to be enjoyed!
Enjoy! from La Cucina di FeFè!
Storage
👉 The semi-wholemeal loaf with zucchini and salmon keeps in the fridge inside a suitable container for refrigeration, preferably glass, for up to 3-4 days. Warm it slightly before serving.
👉 You can also freeze the loaf already sliced in the freezer for 1 month, separating the slices with parchment paper. This way you’ll always have a tasty portion ready for a quick lunch or an unexpected guest.
1. What can I use instead of zucchini?
The beauty of this anti-waste recipe is its adaptability! If you don’t have zucchini, you can replace them with asparagus (briefly sautéed beforehand) or, depending on the season, diced pumpkin (blanched first), well-squeezed spinach, or even finely shredded savoy cabbage that has been wilted in a pan!
2. Can smoked salmon be substituted?
Absolutely yes. If you don’t have leftover salmon, you can use canned tuna well drained, diced cooked ham, or feta for a vegetarian version.
3. Can I replace the whole wheat flour with all-purpose flour?
Certainly. The original recipe uses half whole wheat flour for a more rustic and healthy touch, but you can use only all-purpose flour or type 1 flour. If you use only all-purpose flour, the batter may be slightly softer and may require a few extra minutes of baking.
