Curry salmon slice recipe

[capello]

Curry salmon slice recipe
Curry salmon slice recipe Ingredients (serves 6)

Olive oil, to grease
300g (2 cups) cooked long-grain rice
1 x 415g can red salmon, drained, skin and bones removed, flaked
1 x 375ml can creamy evaporated milk
2 eggs, lightly whisked
2 tbs olive oil
2 tbs chopped fresh dill
1-2 tsp curry powder
80g (1 cup) coarsely grated cheddar
Sea salt flakes
Mixed salad leaves (optional), to serve

Curry salmon slice recipe Method

Preheat oven to 170°C. Brush a 2L (8-cup) capacity baking dish with oil to lightly grease.
Place the rice, salmon, milk, egg, oil, dill, curry powder and half the cheddar in a large bowl. Season with salt and pepper. Stir until well combined.
Pour the mixture into the prepared dish and spread to the edges. Sprinkle with remaining cheddar. Bake in oven for 40 minutes or until set. Season with sea salt and pepper. Cut into pieces. Serve with mixed salad leaves, if desired.