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Ingredients
800g medium potatoes
1 tbs olive oil
1 brown onion, diced
450ml cream
1 tbs Dijon mustard
100g grated cheese
1 tbs lemon juice
1 tbs parsley, chopped
200g frozen green prawns
1 cup frozen peas
210g tin pink salmon
20g butter
Method
Preheat oven to 190C.
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Peel potatoes and place them whole in a saucepan of water. Bring to the boil and simmer for 10 minutes until a knife can be inserted into the potatoes with some resistance. Drain and allow them to cool.
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Heat oil in frypan over gentle heat and cook onion for 3-4 minutes until soft and translucent. Add cream, bring to the boil, reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir through mustard, cheese, lemon juice and parsley. Season well with salt and pepper. Add prawns and peas, and stir to combine.
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Once cool enough to handle, slice potatoes into 3mm slices.
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Drain salmon and break into chunks. Place in the bottom of a medium casserole dish. Spoon over half the cream mixture. Place an even layer of overlapping potato slices on top, then add the remaining cream mixture. Finish with a final layer of overlapping potato slices. Dot with butter and bake for 40 minutes until golden and bubbling.
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