Recipe by Tony Smith
350 to 400g Akaroa salmon fillet, skin removed (cut into 3cm pieces)
50ml good olive oil
1 red onion (150g) diced
600g peeled potatoes (6 average size) diced
1 kumara (200g) diced
1 bacon rasher (50g) diced
1 tsp. freshly picked thyme
1 courgette (200g) diced
A handful of chopped parsley
½ container cherry tomatoes cut into halves
1/3 cup milk
1 tsp. salt
¼ tsp. ground white pepper
Preheat your oven to 220˚C. Line a baking pan with oiled kitchen paper. Mix the potatoes and onions, toss with a little of the olive oil and thyme. Place them onto the baking pan and roast on high heat for 10 minutes. Add the kumara, bacon and courgettes and cook until the vegetables are tender, around 15 minutes. Take out of the oven and mix in spinach, it will wilt enough to be mixed through with the heat from the vegetables.
Transfer the vegetables into a pan with a base of oiled kitchen paper. Arrange the salmon evenly amongst the vegetables along with halved tomatoes.
Beat eggs and milk along with seasonings and pour over vegetables. Using a spoon, pat to gently mix the eggs and vegetables thoroughly.
Place back into the oven and cook until set and browned just a little, around 15 minutes. Cool a little before cutting and if using later keep chilled.