Submitted by: Toni Fitzgerald
Prep Time: 15 Minutes
Cook Time: 30 Minutes
TF easy and so tasty and easily adjustable for your food ratios.
Preheat over to 220C.
quarter cup dedicated coconut which has been soaking in one cup water while preparing the rest. Chop the cauliflower into bite sized pieces, and then boil for about 3 - 4 minutes, drain. Chop onions and stir fry with butter, till soft but not brown. In a large bowl (or directly into the casserole dish) put the cooked smashed up salmon. Add the cooked onions and cauliflower pieces. Add in chopped parsley or dill, juice of one lemon, zest of this lemon, the coconut drained, sesame seeds, pepper and salt and mix well. Put into the casserole or pie baking dish.
Mix the two eggs and milk and then our over/into the mixture in the baking dish. Put lid on, stick in the oven for 30 minutes. You'll know it is cooked with the top is brown and crispy I guess you could use any fish...but the salmon makes a very tasty dish.