Salmon Casserole
Lohikiusaus
510g (1lb 2oz) Potatoes
400g (14oz) Salmon or Rainbow Trout Fillet
200ml (7floz) Cream
100ml (3˝floz) Milk
40-50g (1˝-2oz) Breadcrumbs
2 Onions
Butter
Salt and Pepper
Pre-heat the oven to 220°C: 425°F: Gas 7.
Skin and de-bone the fish and cut into small pieces.
Peel the potatoes and cut into fine sticks or grate.
Peel and finely chop the onions.
Mix all of the above together with the cream and milk and season to taste.
Place into an oven proof dish.
Add a layer of breadcrumbs and dot with butter.
Bake for around an hour and cook until the breadcrumbs are golden and is cooked and tender.
Serve with a salad or seasonal green vegetables.
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