Spinach And Salmon Loaf
|Canned salmon||400 Gram, drained (One 400 Gram)|
|Milk||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Breadcrumbs||1⁄3 Cup (5.33 tbs)|
|Grated cheese||1⁄4 Cup (4 tbs)|
Rinse spinach, cut away stalks.
Place spinach in a large bowl, cover, cook for 1 minute on HIGH.
Line a lightly greased 22cm x 11cm loaf dish with 3 or 4 of the spinach leaves, leaving spinach hanging over the sides.
Squeeze out excess moisture and roughly chop the remaining spinach leaves.
Combine salmon, eggs, milk, lemon juice, breadcrumbs and cheese, stir in spinach.
Spoon mixture into spinach-lined dish.
Enclose filling by overlapping spinach leaves.
Cook for 15-18 minutes on MEDIUM HIGH.
Stand for 5 minutes before turning out.
Serve hot or cold.