A cob loaf filled with a creamy smoked salmon dip.
1 cob loaf, unsliced
200g smoked salmon dip
1 x 100g packet smoked salmon
pinch chicken stock
½ cup flour to thicken
salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut a circle off the top of the cob loaf about 15 centimetres in diameter. Cut top into strips for dipping when loaf is cooked.
Pull out bread from inside loaf, leaving about a 3 centimetre layer of bread on the inner crust. Set loaf and bread pieces aside.
In a saucepan, mix diced salmon, salmon dip, sliced shallots, milk, flour and chicken stock.
Heat on medium heat until dip mixes with milk and flour thickens mixture. Add salt and pepper to taste.
Pour mixture into cob loaf and place bread pieces around loaf on a baking tray. Bake in oven at 180°C until bread goes hard and crusty about 30 minutes.
Remove from oven and serve. Bread pieces are used for dipping and you pull apart the crusty loaf to dip as well.