Curried Salmon Slice
Olive oil, to grease
300g (2 cups) cooked white long-grain rice
400g hot smoked salmon, flaked
1 x 375ml tin evaporated milk
2 eggs, lightly whisked
2 T olive oil
2 T chopped fresh soft herbs e.g. dill, parsley, basil
1-2 t curry powder
1 C cheddar cheese, grated
Salt & pepper
- Preheat oven to 170°C. Brush a 2L (8-cup) capacity baking dish with oil to lightly grease.
- 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.
- 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 a leafy salad.
Recipe adapted from taste.com.au
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