Salmon & tomato bake

Cooking Appetiziers Salmon & tomato bake

Grab a can of red salmon, whisk up some eggs and pour onto bread slices for this budget, everyday easy meal.

Lables: Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180°C. Brush a 2L (8-cup) capacity ovenproof dish with melted butter to grease. Place bread in a bowl. Pour over butter and toss to coat.
  2. Place half the bread over the base of the prepared dish. Scatter the salmon, tomatoes and shallot over bread. Whisk together the eggs, milk and dill in a jug. Pour the egg mixture over the salmon mixture. Top with remaining bread.
  3. Bake in oven for 35 minutes or until just set. Serve with salad leaves.

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Melted butter, to grease
8 x 1cm-thick slices white bread, crusts removed, cut into 2cm pieces
50g butter, melted
1 x 400g can red salmon, drained, flaked into large pieces
60g sun-dried tomatoes
2 green shallots, ends trimmed, thinly sliced
8 eggs
200ml reduced-fat milk
1 tbsp chopped fresh dill
Mixed salad leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Appetiziers
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