3
  • thumbnail image 1
PDF to Print
[X]

Print recipe

Salmon, Zucchini and Dill Slice


Print:
Create a variant
4

Ingredients

8 portion(s)

  • 4 zucchini meduim, chopped into quaters
  • 2 carrots small, chopped into quaters
  • 1 can corn kernels
  • 1cup Grated Tasty Cheese
  • 6 eggs
  • 1 leek, roughly chopped
  • 1 cup S.R flour (130g)
  • 2 sprigs dill, finely chopped
  • 250 grams smoked salmon, broken into small pieces
5

Recipe's preparation

  1. 1- Add cheese to bowl if grating in TM and grate on speed 4 for a few seconds (reserve in large mixing bowl)

    2- Add zucchini, leek, carrot to TM bowl chop on speed 4 for 5 seconds

    3- Add eggs, SR flour and combine on speed 3 Counter-clockwise operation for 20-30 seconds

    4- Empty TM bowl contents into large mixing bowl and add all other ingredients, stir to combine well

    5- Spray a large lasagne style dish with EVOO empty in mix and smooth top over

    6- Bake in FF oven at 160 degrees for roughly an hour until set and golden on top

10
11

Tip

This is great hot or cold, a nice adaption of the zucchini slice with ham for something different.

You can really add what ever veg you like and I tend to mix in a large bowl as I really like to bulk it out with extra veg so it goes further.  If you use smaller quantities of veg you will be able to combine and mix it all in the TM bowl. 

Don't add any salt and try for a fairly unsalty cheese as the smoked salmon normally is fairly salty. I like to use the Tassal Smoked Salmon for Cooking which is easy to break into pieces.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.