Salmon Bread Cases
A super easy and tasty canape, party food idea or quick lunch.
Servings: 12 cases
Calories: 150kcal
Ingredients
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
Salmon filling
- 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
Instructions
Bread cases
- 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.
Salmon filling
- 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.
Nutrition
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