 |
213 g Canned pink Alaska salmon
750 g Old potatoes; thinly sliced
1 Leek
- washed and thinly sliced
150 ml Skimmed milk
2 tb Low fat fromage frais
2 tb Sunflower oil
Salt and pepper
50 g Cheddar cheese
Preheat oven to 190 C; 375 F, Gas mark 5. Grease a shallow casserole
dish. Drain can of salmon, flake and set aside.
Arrange one third of potatoes and half of leeks in casserole dish. Add
half the salmon then a further third of potatoes and remaining leeks and
salmon. Sprinkle over the cheese and cover with remaining potato. Mix
the milk, fromage frais and 1 tablespoon of oil. Season. Pour into
casserole. Brush top layer with remaining oil, cover and bake for 45
minutes. Remove cover. Continue baking until brown.
Serves 6. Approx. 260 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes
Reprinted with permission from Alaska Seafood Marketing Institute
Meal-Master compatible recipe format courtesy of Karen Mintzias
|
