Salmon & tomato bake
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How to make Salmon & tomato bake
Yield = 4Prep time: 0:15
Cook time: 0:35
Total time: 0:50
Ingredients
- Melted butter, to grease
- 8 x 1cm-thick slices white bread, crusts removed, cut into 2cm pieces
- 50g butter, melted
- 1 x 400g can red salmon, drained, flaked into large pieces
- 60g (1/3 cup) sun-dried tomatoes
- 2 green shallots, ends trimmed, thinly sliced
- 8 eggs
- 200ml reduced-fat milk
- 1 tablespoon chopped fresh dill
- Mixed salad leaves, to serve
Method
- Step 1 Preheat oven to 180°C. Brush a 2L (8-cup) capacity ovenproof dish with melted butter to grease. Place bread in a bowl. Pour over butter and toss to coat.
- Step 2 Place half the bread over the base of the prepared dish. Scatter the salmon, tomatoes and shallot over bread. Whisk together the eggs, milk and dill in a jug. Pour the egg mixture over the salmon mixture. Top with remaining bread.
- Step 3 Bake in oven for 35 minutes or until just set. Serve with salad leaves.
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