213 g Canned pink Alaska salmon
750 g Old potatoes; thinly sliced
1 Leek;
- washed & thinly sliced
150 ml Skimmed milk
2 tb Low fat fromage frais
2 tb Sunflower oil
Salt & 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 1/3rd of potatoes and half of leeks in casserole dish. Add
half the salmon then a further 3rd of potatoes and remaining leeks
and salmon. Sprinkle over the cheese and cover with remaining
potato. Mix the milk, fromage frais and 1 tb oil. Season. Pour into
casserole. Brush top layer with remaining oil, cover, and bake for
45 minutes. Remove cover. Continue baking until brown.
Per serving: 260 kcals
Recipe FROM: On the Wild Side - Alaska Canned Salmon Recipes
