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Salmon and Rice Loaf

• 400g Regal Skinned & Boned Salmon Fillet, cooked and flaked
• 1 Packet microwave White Rice, cooked
• Handful of cheese, grated
• 4 spring onions, thinly sliced
• 2 tsps Parsley, chopped
• 1 tablespoon Dijon Mustard
• 2 eggs, lightly beaten

Method

1. Preheat oven to 180°C.
2. Grease a 6cmdeep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper.
3. Combine the salmon, rice, cheese, spring onions, parsley, mustard in a large bowl. Add the eggs and season with salt and pepper to taste. Stir until well combined.
4. Spoon the mixture into the loaf pan and smooth the surface with a knife.
5. Bake for 18 to 20 minutes or until set. Allow to cool then cut loaf into 4 thick slices.

Serves 4

Cooks Tip – these slices can be wrapped in cling film and frozen for up to 2 months – remove from the freezer and allow to defrost overnight in the fridge before consuming.