Here’s the recipe that Lorraine rang in yesterday during the Jams and Preserves talkback on 936 ABC radio Tasmania. I’ve had many requests for this since then.
I made this for dinner last night – test tasters here approved wholeheartedly. I did find I needed to use about a quarter of a cup more milk in the sauce, but that is often the case as on any given day, flour will absorb differing amounts of liquid.
Lorrie’s Salmon Cottage Pie
1 cup milk
3 skinless salmon portions, cut into small cubes
30g seeded mustard
2 tablespoons grated lemon rind
1 cup grated tasty cheese
½ cup parmesan
Melt the butter and then stir in the flour. Cook for one minute.
Gradually add the milk, stirring, and bring to the boil, stirring constantly. Reduce heat and simmer for a minute.
Stir in the salmon, cheese, mustard and lemon rind.
Spoon into four one cup capacity ramekins or a casserole dish and top with mashed potato. Sprinkle with Parmesan.
Bake for 12 minutes in a moderate oven for the ramekins or approximately 20 minutes for the larger dish.