Both fennel and dill have an affinity with fish, and cucumber is a classic match for salmon.
Ingredients
- 1 sheet (29 x 29cm) Pampas frozen ready-rolled shortcrust quiche pastry, just thawed
- 1 x 210g can red salmon, drained, flaked
- 100g (1/3 cup) cottage cheese
- 65g (1/4 cup) sour cream
- 1 tablespoon finely grated lemon rind
- 1 small red onion, halved, thinly sliced
- 1 small fennel bulb, ends trimmed, thinly sliced
- Sour cream, extra, to serve
Cucumber salad
- 2 Lebanese cucumbers
- 2 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
Method
- Step 1Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the pastry sheet on the lined tray.
- Step 2Combine the salmon, cottage cheese, sour cream and lemon rind in a bowl. Season with salt and pepper. Spread the salmon mixture over the pastry, leaving a 1cm border. Top the salmon mixture with the onion and fennel. Bake in oven for 10 minutes or until golden.
- Step 3Meanwhile, to make the cucumber salad, halve the cucumbers lengthways. Use a spoon to scoop out the seeds and discard. Thinly slice crossways. Combine cucumber, dill, lemon juice and olive oil in a bowl. Season with salt and pepper.
- Step 4Cut pastry into quarters. Divide among serving plates. Top with sour cream and serve with cucumber salad.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1735 kj
Energy
27g
Fat Total
11g
Saturated Fat
2g
Fibre
17g
Protein
69mg
Cholesterol
459.79mg
Sodium
8g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Use leftover shortcrust quiche pastry for quiches, flans, cheesecakes and other dessert bases.
- Author: Heidi Flett
- Image credit: Steve Brown
- Publication: Australian Good Taste
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