213 g canned pink alaska salmon
750 g old potatoes, thinly sliced
1 leek washed and thinly sliced
150 ml skimmed milk
2 tbsp low fat fromage frais
2 tbsp sunflower oil
1 salt and pepper
50 g cheddar cheese
Directions
Preheat oven to 190 C; 375 F, Gas mark 5. Grease a shallow casserole
dish. Drain can of salmon, flake and set aside.
Arrange one third of potatoes and half of leeks in casserole dish.
Add half the salmon then a further third of potatoes and remaining
leeks and salmon. Sprinkle over the cheese and cover with remaining
potato. Mix the milk, fromage frais and 1 tablespoon of oil. Season.
Pour into casserole. Brush top layer with remaining oil, cover and
bake for 45 minutes. Remove cover. Continue baking until brown.
Serves 6. Approx. 260 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Servings: 6 servings
Alaskan's Temptation Recipe brought to you by Recipe Ideas
Categories: Beverage; Cheese; Fish; Seafood; Vegetable
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into ancient history, at least as far back as the ancient Egyptians, and possibly even further than that. However, generally, these ancient cookbooks were just simple pictorial instructions for meal preparation.
Moving our culinary historical trip onwards, there were two books which were published in the 1300s : one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that we all know today, but rather descriptions of the types of food prepared for the rich and wealthy people of the period. When we get to the 20th century, cookery publications are starting to become popular as a result of better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Alaskan's Temptation recipe.
