SUNDAY SALMON LOAF
This recipe was my invention and the first time I posted it my comment was that it was more a quenelle than a loaf, because of its delicate consistency.

1 1/2 lbs salmon fillets, well seasoned with Italian Herb Seasoning
3 jumbo shrimps or to taste, peeled, deveined, cooked and cooled
1 medium sized fish fillet, preferably Halibut or other white fish, well seasoned
1/2 cup white rice, cooked and cooled
1/2 cup peeled and sliced carrots
1/2 cup chopped celery
1 onion chopped
2 garlic cloves crushed in a mortar
1/2 red bell pepper, seeded and chopped
3 eggs, beaten
1/2 cup milk, or more, depending on the consistency of the mixture (solid, but not excesively)
2 tb. melted butter
salt and pepper to taste
1/2 tsp thyme
a pinch of ground cumin
Chopped parsley or cilantrillo to taste

Preheat the oven to 350 F. Cut the salmon, shrimps, and white fish fillet in small pieces, and process. Add the rice and process. If necessary add 1 or 2 tb milk to the mixture. Add the carrots, celery, onions, garlic cloves, red bell pepper, cumin, thyme and cilantrillo. Process and add some milk if necessary. Put the mixture in a mixing bowl. Beat the eggs, add the melted butter, remaining milk and salt and pepper. Mix thoroughly with the fish mixture. Adjust the seasonings. You can add a pinch of curry also. Grease a big loaf pan or two smaller ones. Add the salmon mixture to the mold, distributing it evenly. Bake uncovered for 40 minutes. If necessary, leave it 4 more minutes, depending on your oven. Cool in a rack and unmold after 7 or 8 minutes. Serve with a delicate mushroom and butter sauce.