Salmon Gratin

Photo: flickr user avlxyz

Ingredients

Yield: 4 servings

213 grams Canned pink salmon

90 mls Milk 3 Tbsp Greek yogurt

450 grams Old potatoes - peeled and thinly sliced

15 grams Butter or margarine

100 grams Button mushrooms, sliced

100 grams Courgettes, chopped

1 tablespoon Freshly chopped chives

100 grams Cheddar cheese, grated

Preparation

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.