Rice & Salmon Slice

Method

  1. 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.
  2. 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.
  3. Meanwhile, cook beans in a saucepan of salted boiling water for 2 minutes or until just tender; drain.
  4. 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.

Nutrition/serve

3542kJ; 27g fat (11g sat); 45g protein; 102g carbohydrate; 4g fibre

Courtesy of recipes+