Creamy Salmon Cottage Pies
Ingredients
3 Tassal Tasmanian salmon portions, skin off
60g butter
60g flour
30g seeded mustard
2 Tbsp lemon rind, grated
1 cup milk
50g tasty cheese, grated
1 kg potatoes, peeled & diced
100g parmesan, grated
Method
Preheat oven to 200˚C. Melt the butter in a small saucepan over a medium heat. Add the flour and mix well over the heat for 1 minute. Remove the pan from the heat and add the milk gradually until well combined. Stir in mustard and lemon rind. Heat the sauce stirring over a low heat until mixture boils and thickens. Stir in the salmon and tasty cheese and continue to simmer for 4 minutes. Divide the mixture evenly between 4 x 1 cup ramekins. Place potatoes in a large saucepan of cold salted water and boil rapidly for 15 minutes until tender. Drain well. Crush potatoes gently using a fork and spoon over the pots of salmon. Sprinkle potato with the parmesan cheese. Bake the cottage pies in the pre-heated oven for 12 minutes until the cheese is melted and the potato is golden. Serve hot with steamed vegetables or a garden salad.
