Ingredients

The following ingredients have 10 Servings
  • 2 tsp olive oil
  • 2 leeks (finely sliced)
  • 210 g canned salmon (deboned,drained)
  • 1 tsp dried dill
  • 1 tbs horseradish cream
  • 4 eggs (lightly beaten)
  • 1 cup wholemeal self-raising flour
  • 50 g reduced-fat cheese
  • pepper

Instruction

  • Heat oven to 180°C (160°C fan-forced) and line a square 20cm baking tin with baking paper. Place oil in a large non-stick frying pan and heat on medium-low. Add leeks with a pinch of salt and cook until soft (about 10 minutes).
  • Cool slightly and mix with salmon, dill, horseradish cream, eggs, flour and cheese. Season with pepper and spoon mixture into the prepared baking tin.
  • Bake for 35-40 minutes until set. Cool slightly before removing from pan. Slice into squares, and eat while it’s hot or allow to cool.