• Servings

    2
  • 2 x 213 g can red or pink wild Alaska salmon
  • ½ teaspoon olive oil
  • 450 g (8 oz) cooked potatoes, sliced
  • 4 spring onions, finely chopped
  • 2 large courgette, grated
  • 4 large eggs
  • 300 ml (¼ pint) skimmed milk
  • 8 tablespoons finely grated Parmesan cheese
  • salt and freshly ground black pepper

Method

    Drain the salmon, reserving 2 tablespoons of the liquid. Remove skin and bones, if desired and break into large chunks
    Preheat the oven to 190°C, 375°F, Gas Mark 5. Lightly grease a small baking dish (with a capacity of about 900 ml / 1½ pints) with the olive oil
    Arrange the potato slices, spring onions, grated courgette and salmon chunks in the baking dish. Beat together the eggs, milk, reserved salmon liquid and Parmesan cheese. Season with salt and pepper and pour into the baking dish
    Bake for 20 - 25 minutes until puffed up and golden brown. Serve immediately with salad or vegetables

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