Salmon Bread cases may just be the best thing since sliced bread!
Rescue your day old sliced bread and enjoy this retro canape today. Whether it’s a party or quick lunch, Salmon Bread Cases always disappear fast.
Savoury bread cases
My mum has always made savoury bread cases, and I’ve always loved them. Her fillings of choice were curried salmon or chicken and corn. Here, I’ve made up my favourite filling option: Salmon Bread Cases.
Despite their popularity in our family circle, I’d never much come across them elsewhere.
A Google search tells me they are indeed a retro favourite from the 1960s, and often called “Savoury bread cases”. Perhaps many people forgot them after the 1960s?
They often appeared at our family parties or events during the 80s and 90s, and we still make them to this day. Miss Z loves them and her favourite is also the salmon option.
I’d never really come across this simple and delicious savoury treat elsewhere, though, and certainly not in a cookbook… until this one landed in my kitchen.
The original recipe from the “King Coal” cookbook, 1979
Keep scrolling for the tested and tweaked version.
Salmon Bread Cases
- 12 slices day old bread (white, wholemeal or multigrain sliced bread, fresh bread can be used but will be harder to flatten and work with)
- 60 grams butter
- 210 gram tin of red or pink salmon
- 20 grams butter (1 tablespoon)
- 1 tablespoon plain flour
- 1 teaspoon Keen's curry powder (or your preferred curry powder)
- 1 cup milk
- Using a rolling pin, flatten bread slices and then cut off crusts.
- Melt butter and use a pastry brush to paint both sides of each slice with melted butter.
- Push each slice into patty tins and then bake in a moderate oven for 12-15 minutes or until cases are toasted and firm.
- Melt butter in saucepan and then add flour and curry powder and cook for one minute.
- Whisk in milk over medium heat and continue to whisk until the mixture thickens.
- Add tinned salmon to mixture (first removing the oil, skin and bones from the salmon) and stir to combine.
- Fill bread cases with filling and then bake in a moderate oven for another 5-10 minutes.
- Serve warm.