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Cheddar zucchini bites with smoked salmon & dill

2018-04-20_09-27-41_636.jpeg

Chef Brian Kearns

Canvas

& Simply the Best Catering

Ingredients;

• 2 large (16oz) zucchini, grated

• 1 medium onion, peeled and grated

• 4oz Cream Cheese, softened

• 1 cup self-rising flour

• 1/2 cup grated cheddar cheese

• 1/2 cup oil

• 5 eggs, lightly beaten

• salt and pepper, to taste

• 1 tablespoon finely chopped dill

• Zest of 1 lemon

• 4oz sliced smoked salmon, cut into strips

• dill springs, to serve

Method:

1. DRAIN excess moisture from the zucchini and combine with onions, 4oz cream cheese, flour, cheese, oil, eggs and seasoning until well combined.

2. SPOON mixture into a greased and lined 22cm x 30cm tin and smooth surface. Bake in a moderate oven at 180°C for 30 minutes or until firm to touch. Allow to cool, then cut into 24 squares.

3. COMBINE remaining cream cheese, dill and rind. To serve, top each triangle with a dollop of cream cheese mixture, smoked salmon and dill. Serve immediately.

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