Ingredients
- 1/3 cups (75 ml) of milk
- 3 eggs
- 1/3 cups (75 ml) of sunflower oil
- 4 oz (100 g) of smoked salmon minced
- 1 cup (250 g) of flour
- 1 medium zucchini, cut into small cubes
- 1 tsp (5 ml) of baking soda
- 1 piece of goat cheese with Espelette pepper from Les Biquettes à l’Air (125 g)
- 5 to 6 drops of lime juice
- 1 garlic clove finely chopped
- Olive oil
- Salt and pepper
Instructions
- Preheat the oven to 350°F (180°C)
- Heat a little bit of olive oil, add the zucchini and garlic
- Season with salt and pepper, and let it heat for 5 to 6 minutes
- Reserve
- In a ramekin, mix the baking soda with the lime juice
- Reserve
- Beat the eggs in a bowl with a whisk
- Add the flour, sunflower oil and milk
- Mix
- Stir in the baking soda
- Mix well to obtain a fluid paste without lumps
- Add the zucchini cubes, cheese and salmon
- Butter and flour a bread pan
- Cook for about 50 minutes