Salmon and Leek Slice recipe
Take a break from sandwiches and pack a slice of this lovely salmon and leek slice. It makes a beautiful light lunch.
- 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 (130g) wholemeal self-raising flour
- 50g reduced fat tasty cheese
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 (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. Eat now while it’s hot or allow to cool, slice into squares.
- This recipe freezes well so you can make this on the weekend, freeze and wrap separately for quick lunch making in the morning.
- If you’re not a salmon fan, replace with tuna.
- I use wholemeal flour to raise the fibre content but feel free to use all white flour or half and half.
- I always use a 50% reduced fat tasty cheese for these recipes. You get that lovely cheesy flavour while cutting the fat and calories.
Nutritional values per serve: 579.6kj (138cals); 5g total fat (1.5g saturated fat); 2.2g fibre
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