This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat oven to 185°C and line a medium loaf tin with baking paper.
2.Sift flour, baking powder and soda into a large bowl and stir in the dill and celery salt.
3.Combine the salmon, cheese, capers and spinach, then toss through the flour mixture.
4.Beat together the eggs, oil and milk, then gently fold into the salmon mixture, stirring until it is just combined.
5.Spoon into the loaf tin, smooth the top, dot with extra capers and bake for 30-35 minutes, or until a skewer inserted in the centre is removed cleanly. Serve warm.
Note
- Serves 4-6. – Top bread with brie and pesto or cream cheese and relish. You can make single serves by baking in mini muffin pans and reducing cooking time to around 20 minutes. – The loaf will keep, wrapped, in the fridge for up to 5 days, or freeze for up to 1 month. PER SERVE (6) Energy 422kcal, 1769kj • Protein 20.6g • Total Fat 21g • Saturated Fat 8g • Carbohydrate 36g • Fibre 2.1g • Sodium 667mg
