350 g Ardshealach roast smoked salmon, flaked
150 g spinach leaves
1 onion chopped
4 medium eggs, whisked
3 tbsp natural yogurt
2 tbsp single cream
2 garlic cloves, crushed
Juice of ½ lime
Fresh mixed herbs
Preheat oven to 200C/180C fan assisted.
In a deep frying pan fry the onions and one crushed garlic clove until golden.
Add the spinach leaves and cook for a further 2 minutes, allow to cool a little.
Mix together the cooked onion and garlic, yogurt, cream, lime juice, curry paste and chili flakes and the second crushed garlic clove, add eggs and mix.
Fold in 300g flaked roast smoked salmon.
Transfer to a greased ovenproof dish and scatter with breadcrumbs and grated cheddar.
Bake for approx.30 minutes until golden.
Before serving scatter with the remaining 50 g of flaked roast smoked salmon and chopped fresh herbs.