Curry salmon slice

Cooking Fish Curry salmon slice

Make it mild or spice things up a little - thats the beauty of this golden savoury slice.

Lables: Low carb Low kilojoule Low sugar Lower gi Gluten free Peanut free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 170°C. Brush a 2L (8-cup) capacity baking dish with oil to lightly grease.
  2. Place the rice, salmon, milk, egg, oil, dill, curry powder and half the cheddar in a large bowl. Season with salt and pepper. Stir until well combined.
  3. Pour the mixture into the prepared dish and spread to the edges. Sprinkle with remaining cheddar. Bake in oven for 40 minutes or until set. Season with sea salt and pepper. Cut into pieces. Serve with mixed salad leaves, if desired.

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Olive oil, to grease
300g cooked white long-grain rice
1 x 415g can red salmon, drained, skin and bones removed, flaked
1 x 375ml can creamy evaporated milk
2 eggs, lightly whisked
2 tbsp olive oil
2 tbsp chopped fresh dill
1-2 tsp curry powder
80g coarsely grated cheddar
Sea salt flakes
Mixed salad leaves , to serve

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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