GLUTEN FREE SALMON AND POTATO BAKE

Submitted by: Admin on 03/15/2012
GLUTEN FREE SALMON AND POTATO BAKE 2019 views
3.02 avg rating
283 votes
 
 
Print
Print Ingredients
Send to Friend

Rating



Ingredients

440g (14oz) tinned salmon
500g (1 pound) potatoes, boiled and sliced
60g (2oz) butter
3 tablespoons flour
11/2 cups milk
3 tablespoons maize cornflour (in US, cornstarch)
1/2 cup cream
1 small onion, finely chopped
1 teaspoon gluten-free dry mustard
1/2cup tasty cheese, grated
1/2 cup gluten-free cornflakes
1/2 teaspoon paprika

Directions

Melt the butter in a saucepan, add the flour and cook for one minute. Add the cream and milk and gently bring to the boil, stirring constantly until the sauce thickens.

Remove from stove and add the mustard, half the cheese and gently fold in the salmon. Avoid mashing it.

In an oven-proof dish, arrange alternative layers of potato slices and the salmon mixture. Sprinkle cornflakes over the top, followed by the remaining cheese and paprika.

Bake in 180 C (360 F) oven for about half an hour until nicely golden brown on top. Serve with green vegetables or salad.

Course

Dinner

Servings

4

Time to prepare

12

Difficulty

easy
 

Comments

 
 

Post Comment

 
Guests are not allowed to post comments
Bookmark/Language
Follow MinusGluten on Twitter

Bookmark and Share


Gluten Free Food Store

Video Recipes

View Video   View Videos

  • Recipe videos with step by step instruction.
  • Get ideas for creating your own great recipes.
  • Syndicate