Ingredients 1 450 g tin salmon
1- 2 hard boiled egg
Bit under ¼ cup milk
2 tbsp lemon juice
1 tbsp onion, grated or dried flakes
½ tsp salt
Pinch cayenne pepper
½ cup celery, chopped finely
About 2 tbsp green capsicum, diced finely
½ cup dry biscuit crumbs
1 small egg
Tomato for garnish (optional)
Stuffed olives for garnish (optional)
Open the tin of salmon, drain it and reserve the liquid.
Add the milk and make up to just under half a cup with this drained liquid.
Add the onions, celery, lemon juice, salt, cayenne pepper, green capsicum and the raw egg.
Preheat oven to 160° fan forced.
Line a small loaf pan, or grease it slightly, and lay half this mixture into the tin.
I have high cholesterol, so did not want to use two hard boiled eggs, however it would look nicer with two eggs!
Add the egg or eggs on top of the layer of salmon mix.
Optional -two eggs
Put the rest of the salmon mix on top, and even it slightly.
Bake in oven for about one hour, and allow to cool for at least five minutes before removing it from the tin.
Decorate with sliced tomato, cut olives, or anything else you like.
Slice a few pieces, leaving a larger piece on the serving platter as it looks very professional!