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Ingredientes
- 418 gm Canned pink Alaska salmon
- 25 gm Butter or possibly margarine
- 1 sm Leek
- 1 x Red pepper de-seeded and minced
- 200 gm Canned sweetcorn kernels liquid removed
- 25 gm Plain flour
- 110 ml Lowfat milk
- Â Â Salt and pepper, to taste
- 750 gm Old potatoes peeled and cooked
- 75 gm Cheddar cheese, grated
- 3 Tbsp. Tomato ketchup Or possibly- brown sauce Or possibly- mild mustard
Direcciones
- Pre-heat the oven to '190 C, 375 F, Gas mark 5.
- Drain the can of salmon and reserve the juice. Set aside.
- Heat the butter in a pan and cook the leeks and pepper till soft. Add in the sweetcorn and flour, mix well. Cook for 1 minute. Blend the salmon juice into the vegetables and flour. Mix well then gradually add in the lowfat milk, beating to make a smooth sauce. Flake the salmon into the vegetables and season to taste, Mash together the potatoes and cheese till smooth. Put the salmon into an ovenproof dish and spread the chosen sauce over this.
- Pipe or possibly spoon the potato over and bake for 30 min Serve with peas, sweetcorn and tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 422 | |
| Calories from Fat 148 | 35% |
| Total Fat 16.75g | 21% |
| Saturated Fat 8.24g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 780mg | 33% |
| Potassium 1123mg | 32% |
| Total Carbs 33.92g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.28g | 4% |
| Protein 34.97g | 56% |
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