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| 213 Gramm | Canned Alaska salmon (pink or red) |
| 450 Gramm | Cold mashed potato |
| 350 Gramm | Raw potato cut into very thin chips |
| 2 Esslöffel | Melted butter Or- vegetable oil |
| 75 Gramm | Cheddar cheese grated |
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Pre-heat oven to 190 °C, 375 F, Gas mark 5.
Drain the can of salmon and break the fish into large chunks. Set aside.
Mix together the two types of potato. Put the butter or oil into a baking dish and heat in the oven until hot. Pile the potato mixture into the dish, pressing it into a round cake with the back of a spoon and dribbling a little of the hot fat over the top of the cake. Return to the oven and bake for 45 minutes.
Arrange the salmon over the cooked potato cake. Sprinkle the cheese over this and return to the oven for a further 15 minutes.
Serve with peas, sweetcorn or tomatoes.
permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias
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