Salmon and Potato Gratin

Canned pink or red salmon and potato form the basis for this gratin. Also inlcuded is red leicester cheese, mushrooms, broad beans and crisps (US=Chips).

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
0	Canned	Main	Grill, Pan	Less than 30 minutes

Ingredients:

25g butter
125g open cup mushrooms sliced
250g broad beans, thawed if frozen
539g can new potatoes, drained and halved or quartered
600ml cheese sauce
418g can red or pink salmon drained
15ml spoon snipped chives
small packet potato crisps crushed
50g Cheddar or red Leicester cheese, grated
salt and freshly ground black pepper

Method:

Melt the butter in a large saucepan and fry the mushrooms until soft. Stir in the broad beans, potatoes and cheese sauce, heat gently until simmering.

Remove any bones from the salmon and flake the flesh into the sauce mixture with the chives. Simmer for 1 minute. Season to taste.

Preheat the grill and spoon the mixture into a shallow heatproof dish and sprinkle over crushed crisps and grated cheese.

Place the dish under the grill until the cheese melts and bubbles. Serve at once.