Huon Salmon Cob Loaf

Bahan-bahan

• 2x 150g Huon Premium Wood Roasted Salmon
• 1 large round cob loaf, preferably sourdough
• 250g cream cheese, room temperature
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp horseradish
• 1 tbsp mustard powder
• 1-2 tbsp Worcestershire sauce
• 1/2 cup Swiss style cheese, grated
• 2 spring onions
• 2 sudu besar parmesan

Kaedah

1. 1
   Preheat oven to 200C. Line a large baking tray with baking paper.
2. 2
   In a large bowl mix together the cream cheese, mayonnaise, sour cream, horseradish, mustard powder and Worcestershire until well combined.
3. 3
   Fold through the Swiss cheese, spring onion and crumbled Huon Salmon. Season to taste and set aside, or cover and refrigerate if making ahead.
4. 4
   Cut 4cm off top of the loaf to form a lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Cut slices around the outside of the bread round, at about 2cm intervals, slicing about 2/3 of the way down the side. Tear or roughly chop bread pieces and the lid.
5. 5
   Spoon mixture into loaf and place on prepared tray. Sprinkle over parmesan cheese. Arrange bread pieces in a single layer around loaf and drizzle the loaf and the pieces with olive oil.
6. 6
   Bake for 20 minutes or until dip is warm and cheese golden.
7. 7
   Serve hot.