Salmon and Leek Slice

Canteen = Everyday

This slice makes a lovely light lunch and is a tasty change to sandwiches in the lunchbox. Change ingredients to your liking… and be sure to get the kids to help you make it!

Serves: 6-8


2 tsp olive oil
2 large leeks, finely sliced and rinsed well
210g can salmon, drained, bones removed
1 tbsp chopped parsley
1 tbsp horseradish cream
4 large eggs
1/2 cup milk
1 cup wholemeal self-raising flour
50g reduced-fat tasty cheese


Place oil in a non-stick frying pan and cook the leeks over a medium-low until soft – approx 10 minutes.
Allow to cool and mix with salmon, parsley, horseradish cream, eggs, milk, flour and cheese.
Season with pepper and spoon mixture into a square 20cm baking tin (that has been lightly oiled or lined with baking paper).
Bake in oven at 180°C (160°C fan-forced) for 35-40 minutes until set. Cool slightly before removing from pan.
Slice into squares or lunchbox size fingers. Eat hot or cold.

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