Nomelette

Salmon and Mushroom Bake

Thank you very much to Karen and Paul for the photograph <img alt="heart" src="http://nomelette.co.uk/assets/ckeditor/plugins/smiley/images/heart.gif" style="height:20px; width:20px" title="heart" />

Preparation
10 minutes
Cooking
30 minutes

Ingredients

Main Dish

  • 1 can of red salmon, drained and flaked (reserve liquid)
  • ΒΌ pint milk
  • 4 tablespoons double cream
  • 2 teaspoons chopped parseley
  • 1 teaspoon Lemon juice
  • Salt and Black Pepper
  • 1 tablespoon Cornflour
  • 2oz Mushrooms, cooked and sliced
  • 2oz Sweetcorn (optional)

Topping

  • 3oz Grated Cheese
  • 12oz Boiled and Mashed Potato
  • 2 tablespoons double cream
  • 1 Egg yolk
  • 1oz Melted Butter
  • Salt and Black Pepper

Method

  1. Heat the milk in a saucepan. Add the double cream, parseley, lemon juice and seasoning to taste.
  2. Add the cornflour (blended with the reserved salmon liquid], bring gently to the boil and simmer for 2 minutes then add the sliced mushrooms and cook for 2-3 minutes.
  3. Blend in the flaked salmon and sweetcorn, and place in an oven proof dish (or dishes).
  4. Place the topping ingredients (excluding the cheese) into a basin. Mix well, and either pipe or spread this potato mixture over the salmon. Sprinkle on the cheese. Bake in a pre-headed oven, 190C-375F-Gas5 for 25-30 minutes until golden.

Editor's note: It's reccomended to boil the potatoes at the start of the cooking so they're ready for mashing when you've made the main bake.