Super easy, super tasty and healthy as well.  This  salmon and vegetable slice makes a lovely lunch menu item, or light summer meal. Serve it with a salad.  

You can modify the recipe with any vegetables of your choice. I enjoy the combined flavour of salmon and fennel. I like the way the intense flavor of the fennel cuts through the richness of the salmon.

This savoury slice can be made the day prior and re-heated if required.

• Serves: 4
• Preparation Time: 5-10 minutes
• Cook Time: 20-25 minutes

Ingredients:

• 1 tablespoon of oil
• 1 small fennel very finely sliced
• 5 eggs whisked
• 200 grams ricotta
• 2 teaspoons of horseradish cream
• 100 grams smoked salmon – torn or cut into pieces
• handful of fresh chives chopped
• 1/2 sweet potato (about 1 cup when grated)
• salt and pepper to season
• 1 cup of sifted self raising flour

Steps:

1. Turn on the oven to heat to 170 degrees
2. In a pan heat the oil and add the fennel and cook for a few minutes. Remove and set aside to cool
3. To a bowl add eggs, ricotta, horseradish cream and stir
4. Add salmon, chives, grated sweet potato, fennel and salt and pepper and stir again
5. Sift in the flour and mix it in gently
6. Pour into a slice tin lined with grease proof paper and bake for 20-25 minutes, until golden on top
7. Cool for 5 minutes on a tray, slice and serve with a salad

My children love the taste of salmon. It is a treat once every few weeks at our place. Punky especially loves it as a topping on his home made Pizza.  He also likes it with noodles.

Do your children like to eat salmon?