Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

213 g Canned pink Alaska salmon
90 ml Milk
3 tb Greek yogurt
450 g Old potatoes
- peeled and thinly sliced
15 g Butter or margarine
100 g Button mushrooms, sliced
100 g Courgettes; chopped
1 tb Freshly chopped chives
100 g Cheddar cheese, grated

Drain can of salmon. Mix juice with milk and yogurt. Melt butter on
HIGH POWER for 30 seconds. Stir in mushrooms, courgette and chives,
cook for 2 minutes on HIGH POWER.

Flake in salmon. Arrange one third of potato slices into base of
microwave proof dish. Spread half salmon mixture over. Top with third
of potatoes. Add remaining salmon, cover with rest of potatoes. Pour
over salmon stock. Sprinkle with cheese and cover. Cook on MEDIUM
POWER for 15 minutes. Uncover and cook for 5 minutes. Stand for 5
minutes. Brown under a conventional grill before serving.

Serves 4. Approx. 340 kcals per serving

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