2 (16-ounce) cans red salmon or tuna, drained and flaked
1 (10-ounce) package frozen, chopped spinach, thawed and well drained
1-1/2 cups shredded Jarlesberg Cheese, divided
1 cup fresh bread crumbs
2 lightly beaten eggs
1 tablespoon lemon juice
1/2 cup minced onion
1/2 cup parsley
2 tablespoons extra virgin olive oil
1 (16-ounce) package frozen mixed vegetables, cooked and drained, or
2 cups fresh, chopped mixed vegetables, steamed
Heat oven to 350 degrees F.
In large bowl, combine canned fish, spinach, 1-1/2 cups cheese, bread crumbs, eggs, and lemon juice; blend well. In skillet, saute onion and parsley in olive oil until onion is translucent. Add to fish mixture. Spread mixture into well-oiled 8-inch springform pan and bake 30 minutes. Top with remaining cheese.
To serve, remove from pan. Place on serving platter or low pedestal and arrange mixed vegetables on top.