Serves 2
1 x 213 g can red or pink wild Alaska salmon
1/2 teaspoon olive oil
225 g (8 oz) cooked potatoes, sliced
2 spring onions, finely chopped
1 large courgette, grated
2 large eggs
150 ml (1/4 pint) skimmed milk
4 tablespoons finely grated Parmesan cheese
salt and freshly ground black pepper
* Drain the salmon, reserving 2 tablespoons of the liquid. Remove skin and bones, if desired and break into large chunks
* Preheat the oven to 190°C, 375°F, Gas Mark 5. Lightly grease a small baking dish (with a capacity of about 900 ml / 11/2 pints) with the olive oil
* Arrange the potato slices, spring onions, grated courgette and salmon chunks in the baking dish. Beat together the eggs, milk, reserved salmon liquid and Parmesan cheese. Season with salt and pepper and pour into the baking dish
* Bake for 20 - 25 minutes until puffed up and golden brown. Serve immediately with salad or vegetables
Per serving:
473 kcals
47g protein
22g fat (of which 7g saturates)
25g carbohydrate (of which 6g sugars)
2g fibre