Salmon and Mushroom Bake
- 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
- Heat the milk in a saucepan. Add the double cream, parseley, lemon juice and seasoning to taste.
- 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.
- Blend in the flaked salmon and sweetcorn, and place in an oven proof dish (or dishes).
- 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.