Maple Salmon & Zucchini Slice

METHOD

Step 1

Preheat oven to 180°C (160°C fan forced) Line a 16cm x 26cm slice pan with baking paper.

Step 2

Heat oil and butter in a frying pan over a medium heat add leek cook until soft. Add garlic and cook for a further minute. Add zucchini and spinach and toss to combine.

Step 3

In a large bowl combine leek and zucchini mix, parsley, ricotta, feta, flour, eggs, and pepper. Toss 1/2 of the smaller pieces of salmon through the mixture. Save the larger pieces for garnished the top of the slice. Pour zucchini mixture into prepared pan.

Step 4

Garnish top with remaining salmon.

Step 5

Bake for 30 minutes. Carefully remove from oven. Combine maple and lemon juice. Brush salmon with maple mixture. Bake a further 5 minutes or until crispy and golden. Enjoy for lunch with a salad.

Ingredients:

200g Tassal Smoked Tassie Salmon Pieces for Cooking
1 tablespoon olive oil
1 tablespoon butter
1 small leek, halved, washed, thinly sliced
1 clove garlic, crushed
375g (2 medium sized zucchinis), finely grated and drained in a colander
100g baby spinach leaves
1/3 cup chopped fresh parsley
1 cup (240g) firm ricotta
80g crumbled feta
1/3 cup plain flour
5 eggs, lightly beaten
freshly ground black pepper
1 teaspoon maple syrup
1/2 teaspoon lemon juice