1 170g can John West Wild Pink or Red Salmon Skinless &
Boneless
80g broccoli florets
2 eggs
150ml milk
Salt and pepper
1 pre-cooked savoury shortcrust pastry case
25g cheddar cheese – grated
Boil a pan of lightly salted water and part cook the
broccoli florets for exactly 2 minutes. Drain and refresh in cold water, then
put to one side to dry properly.
Place the John West Wild Pink or Red Salmon in one bowl.
Next, put the eggs and milk in another bowl and beat
together briskly before seasoning with salt and pepper and adding to the
salmon.
Pour this mixture into the pastry case, then push the
broccoli florets firmly into the filling and sprinkle with grated cheddar
cheese.
Finally, bake in the preheated oven for 25 minutes until
cooked thoroughly inside and out.
