Elizabeth's Salmon Casserole (no soup needed)
- 2 (6.6 oz/160g) tins of skinless, boneless salmon (I buy Connetable Wild Alaskan Pink Salmon. You can also use one large tin of regular pink wild salmon, drained, skin and bones removed)
- 4 medium potatoes, peeled and cut into cubes
- 1 cup of frozen peas (Just measure with a large coffee mug)
- 2 TBS butter
- 2 TBS plain flour
- 1 medium onion, peeled and chopped
- a dash of hot pepper sauce
- salt and black pepper to taste
- 1 cup (240ml) ounces milk
- 1/2 cup (120ml) single cream (half and half)
- 1 slice of thick white bread made into crumbs (about 1 cup)
- 1 TBS butter melted
Tinned fish is such a great store cupboard ingredient. I keep tins of both salmon and tuna in my cupboard all the time. They are great for sandwiches, casseroles, etc. They are also quite economical as opposed to fresh fish. Here are some other recipes which use tinned salmon:
LEMON SAUCED SALMON PATTIES - Simple salmon patties. Flaked and mashed tinned salmon, mixed with some breadcrumbs, milk, egg, parsley, grated onion (I use my micro plane grater) and seasoning, mixed together and spooned into well buttered muffin cups. Baked until crisp on the outside, meltingly tender inside. Serve warm with a lush creamy lemon sauce. Almost like a Salmon Croquette without the deep frying!
FRENCH CANADIAN SALMON PIE - This is an old family favorite, having been passed down from generation to generation. You can use leftover cooked salmon or tinned salmon. In the old days it would have been leftover cooked salmon. It has a really tasty filling of salmon, mashed potato, onion and herbs, nestled in between two flaky buttery crusts. This is absolutely delicious. I usually make several at a time, freezing them for later use.
Elizabeth’s Salmon Casserole
- 2 (6.6 oz/160g) tins of skinless, boneless salmon (I buy Connetable Wild Alaskan Pink Salmon. You can also use one large tin of regular pink wild salmon, drained, skin and bones removed)
- 4 medium potatoes, peeled and cut into cubes
- 1 cup of frozen peas (Just measure with a large coffee mug)
- 2 TBS butter
- 2 TBS plain flour
- 1 medium onion, peeled and chopped
- a dash of hot pepper sauce
- salt and black pepper to taste
- 1 cup (240ml) ounces milk
- 1/2 cup (120ml) single cream (half and half)
- 1 slice of thick white bread made into crumbs (about 1 cup)
- 1 TBS butter melted
- Butter a shallow 4 cup/2 pint baking dish. Pre-heat the oven to 180*C/375*F.
- Place the cubed potatoes into a saucepan and cover with slightly salted water. Bring to the boil. Simmer for about 10 minutes. (You want them almost cooked, but still retaining their shape.)
- Drain well, and place in a bowl. Flake the salmon and mix it into the potatoes along with the frozen peas. Set aside.
- Make the sauce as follows. Melt the butter in a saucepan and add the onions. Cook, stirring until the onions have softened.
- Whisk in the flour. Cook for one minute.
- Whisk in the milk and cream. Cook and stir until the mixture bubbles and thickens. Season to taste with salt and pepper and hot pepper sauce.
- Pour the cream sauce over the potato mixture, stirring gently to combine. Spread into the prepared baking dish.
- Mix the bread crumbs and butter together. Sprinkle evenly over top of the casserole and then bake in the heated oven for about 30 to 35 minutes, until bubbling and nicely browned on top.
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