1 x 400gm tin pink salmon in brine, drained
2 cups frozen peas, thawed
4 eggs, hard boiled and sliced
2 cups fat free milk
1 – 2 Tblsp corn flour
400gm potatoes
1 large tomato, sliced
45gm strong cheese, grated
1 Tblsp chopped fresh parsley
Method
Cook the potatoes in lightly salted boiling water.
Once cooked, drain well and mash.
Heat the oven to 200ºc.
Make a white sauce with the milk and corn flour.
Fold in the peas and salmon.
Place the salmon/sauce mix in a deep dish.
Cover with slices of hardboiled egg.
Then spoon the mashed potato over the top.
Decorate the dish with the tomato, cheese and parsley.
Bake in the oven for about 20 minutes, or until the cheese is browned and the sauce is bubbling.
Serve with a fresh salad.
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