Barley & Salmon Bake

 

Ingredients:

1 C pearl barley

3 C vegetable, fish or chicken stock

1 large parsnip, peeled, cut into 2cm pieces

¾ C corn kernels (tinned, fresh or frozen)

1 onion, thinly sliced

50g baby spinach leaves

400-500g hot smoked salmon, flaked

1 ½ C grated cheddar cheese

3 eggs, lightly whisked

Sea salt & freshly ground black pepper, to taste

Baby rocket leaves, to serve

 

Method:

1. Place barley and stock in a medium, heavy based saucepan over medium heat. Bring to boil, cover with lid, reduce heat and simmer for 35 minutes or until just cooked, drain and allow to cool slightly. Boil, steam or microwave parsnip until just tender. Drain well.
2. Preheat oven to 180°C. Combine barley, parsnip, corn kernels, onion, spinach, salmon, 1 C of the cheese and eggs in a large bowl. Season well with salt and pepper.
3. Spoon mixture into a lightly greased 8 cup capacity ceramic or glass baking dish. Sprinkle with remaining cheese. Bake for 50 minutes, or until lightly browned and set. Stand for 10 minutes, before serving with rocket.

 

Recipe adapted from taste.com.au

Serves 4.

 

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