| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
|
Main dish, Fish, Kids |
4 |
Servings |
INGREDIENTS
| 418 |
g |
Canned pink Alaska 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 |
INSTRUCTIONS
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. Approx. 520 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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