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