Salmon and sundried tomato slice

Salmon and sundried tomato slice recipe

PDF_buttonThis tasty salmon and sundried tomato slice recipe is easy to make and the dish can be served hot or cold. It is also great when sliced into bite-size pieces for the kids’ lunchboxes or served as finger food.


  • 415g tinned pink salmon
  • 140g grated cheese
  • 2 medium onions, finely diced
  • 1 packet of Jatz biscuits
  • 4 eggs
  • 1 cup of milk
  • 1 tbsp garlic powder
  • 140g grated cheddar cheese
  • 2 tbsp Always Fresh sundried tomatoes, finely chopped
  • Salt and pepper


  1. Blend Jatz biscuits to a crumble.
  2. Place blended Jatz in a bowl and mix together with cheese, onion, pink salmon, garlic powder, sundried tomatoes, salt and pepper.
  3. Beat eggs. Add eggs and milk to the dry mixture, stirring until combined.
  4. Place mixture into six 10cm quiche trays.
  5. Bake in a moderate oven for 25-30 minutes or until golden brown.
  6. Remove from quiche trays and serve with a side salad.

Serves six

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

Check Also

Moreton Bay Bug and Hervey Bay Scallop Vol au Vents

Ingredients 400g Moreton Bay bugs, cooked • 200g Hervey Bay scallops • 3/4 cup plain …

Leave a Reply

Your email address will not be published.