- Kids asked for seconds
- Hubby was disappointed there wasn't more for lunch leftovers
- Serve with salad or green and yellow veges.
- Could be served hot or cold.
420g tin red salmon, drained
1/4 cup of leek, finely diced
250g ricotta (savoury) if watching the waistline, get low fat.
4 large potatoes, peeled, and boiled/steamed, then diced in approx 1cm squares.
3/4 cup mozzarella cheese (I used light)
12 basil leaves, chopped
12 cherry tomatoes, halved
25g vintage cheese (or mixture of Parmesan and tasty if you don't have any!)
Preheat oven to 160 degrees
Drain salmon, and flake into mixing bowl, add ricotta and 1/2 cup of mozzarella cheese, leeks, egg, potatoes ,basil leaves and good lashing of pepper.
Grease loaf tin or small casserole dish and spread mixture evenly Press cherry tomatoes pulp side up into top, sprinkle with remaining mozzarella and vintage cheese and some pepper/salt to season if you wish
Bake for 50 minutes or until top is golden.
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