Monday, 12 August 2013

Salmon Crumble

 The kids love the crunchy top and this dish is a great way to get them to eat fish.

2 medium sweet potato, chopped into chunks
2-3 medium potatoes, chopped into chunks
400g tin salmon, drained and bones removed and flaked
1 mediuim brown onion, finely chopped
1 heaped teaspoon minced garlic
lemon (or lemon juice) - optional
Salt and pepper to taste
2 teaspoon olive oil

Crumble topping:
3 slices of day old bread, processed into breadcrumbs
40g butter or margarine, melted
1/4 cup grated Parmesan cheese
Canola spray

Preheat oven to 180 degrees.
Boil potato and sweet potato until soft.
In a small frypan, fry off onion and garlic in olive oil until translucent.  Set aside.
Drain potatoes and mash.  Add flaked salmon, onion mixture and season with salt and pepper to taste.  Add a little squirt of lemon juice for a bit of zest.  Stir until combined.
In a separate bowl mix together breadcrumbs, cheese and melted butter.
In a oven proof dish spoon in salmon mixture then add crumble mixture over the top.  Give a little spray of canola over top.  Bake in oven for about 25-30 minutes, or until top is crunchy and golden.
Serve with steamed vegetables.

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