salmon rasher cob loaf


This is my mum’s party favourite but I have introduced delicious salmon rashers instead of bacon, I have found fish eating vegetarians love salmon rashers, sooooo yum! You could use hot smoked salmon or smoked salmon and try different cheeses.

Sometimes I make this with less of the bread scooped out and 1/4 or less of the cheese mix to serve a smaller group of people with a bowl of soup as a meal.

Salmon Cob loaf

1 cob loaf

½ bunch parsley
3 large spring onions
200 grams salmon rashers (or smoked salmon or bacon)
100 grams mozzarella cheese
100 grams cream cheese
50 grams parmesan cheese
50 grams sour cream
salt and pepper


Slice the top of the cob loaf and scoop out the bread, leaving around about a strong and solid 1.5 cm walls, put the bread to the side we will heat this up later to dip bake into the cheesy goodness.


Finely slice the spring onion and chop the parsley, grate the cheeses and mix with the sour cream and cream cheese and the salmon rashers that are sliced into a 4 ml slice. season with salt and pepper.

Fill the cob with the cheese mix and wrap in foil and bake in a 160 C oven for about 20 minutes or until the cheese mix is hot and melted in the middle, wrap the extra bread from the middle in foil and heat for about 5 minutes and serve with the cob, Serve immediately.



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