From the Murray Mail archive: first published in the club's newsletter, issue 39 (June 2020), and dated here to when it first appeared.
A baked slab of salmon, tuna, egg and flour, cut into squares.
Ingredients
- 1 can Salmon 415g
- 1 can Tuna in Water 200g
- 4 Eggs (beaten)
- 2 cups Flour (whole wheat) I swapped 1/2 a cup for flaxseeds
Method
- Pre-heat oven to 175c degrees.
- Combine the salmon and tuna in a medium bowl. No need to drain. Add the beaten eggs followed by the flour.
- Stir well to thoroughly combine.
- Spread evenly in a lightly greased 12 x 16 baking pan.
- Bake for 40 minutes and cool briefly.
From the Murray Mail, issue 39 (June 2020), reprinted in issue 58 (June 2025). By Shane Boreham, from Shane's Home Made Doggie Treats. Members can read the original issue.
