Pulled Salmon Sourdough Bread
Stuffed sourdough bread with flaked salmon, and cheesy spinach. Fast, filling and delicious.
Ingredients:
1 Maypole Sourdough Loaf (plain or flavoured)
400g Salmon Fillets
1tsp Maypole E/V Olive Oil
2tbsp Butter (melted)
250g Ricotta
150g Spinach (fresh or frozen)
50g Cream Cheese
1tbsp Grated Cheese
1 Tomato (large)
Salt & Pepper (to taste)
Method:
Place the salmon fillets on a baking sheet, and drizzle some olive oil on top and season with salt & pepper.
Bake in a hot oven for about 15 minutes, or until it starts to built a crust.
Remove it from the oven and let it cool off.
In the meantime, prepare the cheese filling by combining the ricotta, spinach, cream cheese and grated cheese together in a bowl. Season with salt & pepper.
Remove the skin from the salmon, and flake it in a bowl, using two forks. Do not turn it into a paste, leave some nice big chunks.
Cut out the top of the loaf around the edges and follow it out. Leave about 2cm from the crust.
Brush the inside with melted butter, then stuff it with the salmon, and cheese mixture on top. Press well with the back of a spoon to fill all the loaf.
Slice the tomato and place it on top. Season with some pepper and a drizzle of oil.
Cover the sides of the loaf with aluminium foil. This will prevent it to go dark while baking.
Bake in a preheated oven at 180°c for 20–25 minutes, or until the top is nice and bubbly.
Allow it to cool down for about 10 minutes before cutting and serving.
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