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
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
Yields
4 Servings