This gently baked fish loaf is inspired by Nordic-style nutrition, combining oily fish with wholegrains and antioxidant-rich berries. It’s soft, sliceable, and easy to portion, making it ideal as a topper or short-term fresh addition alongside a complete diet. The natural omega-3 content supports skin, coat, and inflammatory pathways, while oats provide a gentle, digestible carbohydrate source.
Method:
Preheat oven to 180°C / 160°C fan.
Line a small loaf tin.
Combine all ingredients in a bowl.
Mix gently until just combined.
Spoon into loaf tin and press lightly.
Bake 30–35 minutes, until firm.
Cool fully before slicing.
Will keep in the fridge for 2-3 days or portion up and freeze for up to 3 months
Ingredients
Fresh salmon or white fish (skinless, boneless):
300 g (about 1½ cups, finely chopped)
Rolled oats or quinoa flakes:
60 g (½ cup)
Blueberries or Raspberries
40 g (¼ cup)
Egg: 1 large
Fresh parsley or dill (optional):
1 tbsp (≈ 3 g)
Always practice good hygiene by washing lick mats, equipment and surfaces with hot soapy water.
