Salmon Loaf (Hannah Ely)

The salmon mixture (without the beaten egg whites) can be prepared up to 4 hours ahead and refrigerated. Bring to room temperature for 20 minutes, then beat and fold in the egg whites just before baking. The sauce can be made 1 day ahead and stored in an airtight container in the refrigerator; reheat gently over low heat, whisking constantly, and add a splash of milk if needed to restore consistency.

Store leftover salmon loaf covered in the refrigerator for up to 3 days. Reheat individual portions in a 325°F oven for 10-12 minutes, covered with foil to prevent drying. Store sauce separately in an airtight container for up to 3 days; reheat gently on the stovetop. The loaf can also be frozen (without sauce) for up to 1 month; thaw in refrigerator overnight before reheating.