Cheese and salmon loaf

Name: Cheese and salmon loaf
Yield: 4
Ingredients: 1 can Pink salmon, 415g, drained (Main); 1 ¼ cups Tasty cheddar, grated (Main); 2 Eggs, well beaten; ½ cup Cream; ¾ cup Fresh breadcrumbs; 2 Tbsp Dill, finely chopped, or 1 tablespoon dill paste; 1 Tbsp Lemon juice

for 4 people

Jan Bilton

Food writer and cookbook author.

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Serve warm or cold.

Ingredients

1 can	Pink salmon, 415g, drained (Main)
1 ¼ cups	Tasty cheddar, grated (Main)
2	Eggs, well beaten
½ cup	Cream
¾ cup	Fresh breadcrumbs
2 Tbsp	Dill, finely chopped, or 1 tablespoon dill paste
1 Tbsp	Lemon juice

Directions

Preheat the oven to 180°C. Lightly grease a 21cm x 10cm loaf pan.
Place the salmon in a bowl and flake. Mash any bones. Combine with the cheese, eggs, cream, breadcrumbs, dill, lemon juice and seasonings.
Place evenly in the loaf pan. Bake for about 40 minutes until set and lightly golden.
Great served with a pineapple salsa. Combine 1 cup of diced fresh or canned pineapple with 2 tablespoons of finely chopped dill or mint and a dash or two of Tabasco.