Salmon Bread Cases
A super easy and tasty canape, party food idea or quick lunch.
Servings: 12 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.
Calories: 150kcal | Carbohydrates: 14g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 260mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 178IU | Calcium: 89mg | Iron: 1mg