Rice & Salmon Slice
- Preheat oven to 210ºC/190ºC fan-forced. Grease and line a 26 x 16cm (base measurement) slice pan with baking paper; extend paper at long sides for handles.
- Whisk eggs, cream, dill, feta and rice in a bowl. Season. Pour into prepared pan. Top with onion and salmon. Bake for 25 minutes or until just set at centre.
- Meanwhile, cook beans in a saucepan of salted boiling water for 2 minutes or until just tender; drain.
- Top slice with extra dill. Serve with beans and sauce.
+ Make ahead The slice can be made up to 1 day ahead. Cover, then refrigerate.
3542kJ; 27g fat (11g sat); 45g protein; 102g carbohydrate; 4g fibre
Courtesy of recipes+