Ingredients
2 tsp olive oil
2 large leeks
(300g), finely sliced
210g can salmon
drained, bones removed
1 tsp dried dill
1 tbsp horseradish cream
4 large eggs
lightly beaten
1 cup wholemeal self-raising flour
(130g)
to taste pepper
50g reduced fat tasty cheese
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Equipment
- 1 square 20cm baking tin
- 1 baking paper
- 1 large non stick frying pan
Instructions
- Heat oven to 180°c 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.
- 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. Eat now while it’s hot or allow to cool, slice into squares.
Notes
Tip
I use wholemeal flour to raise the fibre content but feel free to use all white flour or half and half.
Tip
I always use a 50% reduced fat tasty cheese for these recipes. You get that lovely cheesy flavour while cutting the fat and calories.
Variation
If you’re not a salmon fan, replace with tuna.
Storage
This recipe freezes well so you can make this on the weekend, freeze and wrap separately for quick lunch making in the morning.
