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Cheesy Salmon Cob Loaf

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Cheesy Salmon Cob Loaf
  Tried & Tested


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Recipe featured in:

Barbecue recipes;  BBQ recipes;  Budget recipes;  Cheese recipes;  Kids recipes;  Make Ahead recipes;  Salads & Starters recipes;  Salmon recipes;  Sides recipes;  Timesaver recipes 

This recipe was featured in:

 Top 10 Recipes of 2014 Collection


Who doesn't love oozy, cheesy goodness? Add a touch of cayenne or Tabasco to spice up this dish.


20 min




  • medium-size multigrain cob loaf
  • 4 cups baby spinach leaves
  • 1/2 cup light sour cream
  • 4 spring/green onions, finely sliced
  • 1/3 cup roasted red capsicum, drained and chopped
  • 3/4 cup grated tasty cheese
  • 250g light cream cheese
  • 415g can pink salmon, drained and flaked
  • 1 lemon, zest and 2 tablespoons juice


  1. Preheat oven to 200°C (180°C fan forced). Use a serrated knife to remove a 2cm deep top from the cob. Cut bread out of the shell of the loaf, leaving a 2cm border. Cut bread and top of loaf into 3cm pieces. Place the pieces and the cob on a baking tray, spray with cooking oil. Bake 15 min or until browned and toasted.
  2. Place spinach in a large, microwave-safe bowl. Cover and cook on HIGH (100%) power 2 min or until wilted. Squeeze out excess liquid, roughly chop. Return to bowl along with all the remaining ingredients and mix well to combine.
  3. Cover and heat in microwave on HIGH (100%) power 4-5 min or until mix is warmed through, stirring every minute. Arrange the toasted cob and bread pieces on a serving dish. When ready to serve, pour warm mixture into hollowed cob. Garnish with extra sliced spring/green onions if desired.
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