I always keep a tin of salmon in my pantry for this recipe. It's one of my favourite go-to meals when my pantry and fridge stocks are low. I sometimes add fresh parsley or dill, lemon pepper or lemon rind and juice, but it's delicious as is. Serve straight from the oven, or cool and place in the fridge to eat it cold.
PREP TIME: 10 minutes
COOKING TIME: 45 MINUTES
SERVES: 4
INGREDIENTS
1 cup (250ml) milk
1 cup (100g) dry breadcrumbs
415g tin red or pink salmon
1 cup (120g) grated tasty cheese
2 eggs, lightly beaten
METHOD
Preheat the oven to 180°C. Grease a 20cm square baking dish
Heat the milk in a saucepan until bubbles start to form. Remove from the heat, add the breadcrumbs and stir until well combined. Add the salmon, including the liquid, and mix until well combined.
Add the cheese and eggs and season with salt and pepper to taste. Mix until well combined. Pour into the prepared dish.
Bake for 45 minutes or until set and golden brown. Serve piping hot, or cold.
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