Preheat the oven to 350°F (180°C). Grease a 9 or 10 inch loaf pan.
Clean the leeks by first slicing off the tougher green tops and the root ends. Then slice them in two vertically leaving the last several inches intact on the base end. This allows you to fan out the leaves and get out all the dirt and grit under running water. Clean well - the sand can be hard to see, but not to feel. Chop the leeks.
Heat the olive oil in a medium skillet on medium heat. Add the leeks and cook stirring occasionally for several minutes. When the leeks start to soften add the diced salmon and continue cooking until the salmon is just cooked through - about five minutes. Remove from heat and allow to cool a few minutes.
While the salmon is cooking, stir together the flour, baking powder, salt and pepper in a mixing bowl. Stir in the milk (batter will be quite thick at this point - you can use a hand or stand mixer if you wish).
Beat in the eggs and mustard to form a smooth batter. Carefully stir in the oil and mix until smooth.
Stir in the salmon and leeks, grated cheese, and any herbs you might be using.
Scrape the batter into the prepared loaf pan and bake in preheated oven for 45 to 50 minutes, or until browned. A toothpick inserted in the middle of the bread should come out clean.
Remove from the oven and cool completely before slicing.
Makes one loaf of bread: approximately 12 starter course slices, or for an appetizer, about 100 bite-sized cubes.
Variations: Savory quick breads are very adaptable to your creative changes. Try using fresh goat cheese, throw in some chopped dried tomatoes, or use some smoked salmon as a replacement for part of the fresh salmon.