213 g Canned pink Alaska salmon
750 g Old potatoes; thinly sliced
- 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini