- Step 1
Preheat oven to 180°C. Brush a 2L (8-cup) capacity ovenproof dish with melted butter to grease. Place bread in a bowl. Pour over butter and toss to coat.
- Step 2
Place half the bread over the base of the prepared dish. Scatter the salmon, tomatoes and shallot over bread. Whisk together the eggs, milk and dill in a jug. Pour the egg mixture over the salmon mixture. Top with remaining bread.
- Step 3
Bake in oven for 35 minutes or until just set. Serve with salad leaves.