Title: Pirate's Pie
Categories: Entree Fish Kids Pie Salmon
Yield: 4 Servings

418	g	Canned pink Alaska salmon
25	g	Butter or margarine
1	sm	Leek
1		Red pepper - de-seeded and chopped
200	g	Canned sweetcorn kernels - drained
25	g	Plain flour
110	ml	Milk
		Salt and pepper; to taste
750	g	Old potatoes - peeled and cooked
75	g	Cheddar cheese, grated
3	tb	Tomato ketchup OR- brown sauce OR- mild mustard

Pre-heat the oven to '190 C, 375 F, Gas mark 5.

Drain the can of salmon and reserve the juice. Set aside.

Melt the butter in a pan and cook the leeks and pepper until soft. Add the sweetcorn and flour, mix well. Cook for 1 minute. Blend the salmon juice into the vegetables and flour. Mix well then gradually add the milk, beating to make a smooth sauce. Flake the salmon into the vegetables and season to taste, Mash together the potatoes and cheese until smooth. Put the salmon into an ovenproof dish and spread the chosen sauce over this. Pipe or spoon the potato over and bake for 30 minutes Serve with peas, sweetcorn and tomatoes.

Serves 4. Approx. 520 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

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