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Recipe Category: Fish
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Ingredients
- 418 g Canned pink salmon
- 25 g Butter or margarine
- 1 sm Leek
- 1 Red pepper
- — de-seeded and chopped
- 200 g Canned sweetcorn kernels
- — drained
- 25 g Plain flour
- 110 ml Milk
- salt and pepper — to taste.
- 750 g Old potatoes
- — peeled and cooked
- 75 g Cheddar cheese, grated
- 3 tb Tomato ketchup
- -OR- brown sauce
- -OR- mild mustard
Method
- Pre-heat the oven to ‘190 C, 375 F, Gas mark 5
- Drain the can of salmon and reserve the juice
- Set aside
- Melt the butter in a pan and cook the leeks and pepper until soft
- Add the sweetcorn and flour, mix well
- Cook for 1 minute
- Blend the salmon juice into the vegetables and flour
- Mix well then gradually add the milk, beating to make a smooth sauce
- Flake the salmon into the vegetables and season to taste, Mash together the potatoes and cheese until smooth
- Put the salmon into an ovenproof dish and spread the chosen sauce over this
- Pipe or spoon the potato over and bake for 30 minutes Serve with peas, sweetcorn and tomatoes
- Serves 4
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