22 feb

Salmon Loaf

Miss Helen Sandilands, Uralla Branch

SERVES 4

1 x 415 g tin red salmon, drained and flaked

120 g (2 cups, lightly packed) fresh breadcrumbs

1 tablespoon butter, melted, plus extra, for greasing

1 small handful parsley, finely chopped

1 egg, lightly beaten

50 g (½ cup) grated cheddar cheese

Preheat oven to 170°C. Lightly grease the base and sides of a 20 x 12 cm loaf tin.

Combine all the ingredients in a bowl and mix well. Season to taste with salt and pepper.

Spoon mixture into the tin, smoothing the top even. Bake for 20–25 minutes.

Serve hot or cold.