Salmon & Vegetable Cheesy Bake
Print recipe
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Allergy | Fish, Milk |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Christmas, Easter |
| Region | British |
| By author | Karen S Burns-Booth |
A fabulous way to use up cooked salmon, potatoes and vegetables; this comforting bake is topped with a creamy white sauce and Cheddar cheese and is perfect for a family supper dish. Serve with salad and crusty bread.
Ingredients
- left over boiled potatoes
- left-over cooked spring greens (or broccoli, cabbage, spinach, chard)
- 300g to 400g left-over cooked salmon (flaked)
- 1 onion, peeled and finely diced (I used the onion from inside the whole poached salmon I cooked)
- 600mls white sauce (home-made, ready-made or packet sauce)
- salt and pepper
- 150g grated mature Cheddar cheese
- 2 tablespoons breadcrumbs
- parsley (for garnish)
- lemon wedges (to serve)
Note
A fabulous way to use up cooked salmon, potatoes and vegetables; this comforting bake is topped with a creamy white sauce and Cheddar cheese and is perfect for a family supper dish. Serve with salad and crusty bread.
Directions
| Step 1 | Preheat the oven to 190C/Gas Mark 5. Butter a deep oven-proof dish. |
| Step 2 | Place half of the sliced cooked potatoes over the bottom of the dish, season with salt and pepper and then add the chopped spring greens and onion over the top of the potatoes. |
| Step 3 | Spoon the flaked cooked salmon over the top of the vegetables and then add a second layer of potatoes. Season again with salt and pepper. |
| Step 4 | Pour over the white sauce, before sprinkling the grated cheese and breadcrumbs over the top. |
| Step 5 | Bake for 25 to 30 minutes or until top is golden and the filing is bubbling. Serve with fresh salad, lemon wedges and crusty bread. |
