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Preparation time
20 minutes
Total time:
50 minutes
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Ingredients
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1 1/2 lb (675 g) russet potatoes, peeled and cubed
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2 cans (each 213 g) salmon, drained, any bones and skin removed
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3 tbsp butter
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3 tbsp unbleached all-purpose flour
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2 cups (500 ml) milk
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1 cup (100 g) sharp cheddar cheese, grated
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1/4 cup (20 g) Parmesan cheese, freshly grated
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1 broccoli, cut into florets
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Parsley, for sprinkling
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Directions
- Place the potatoes in a pot and cover with cold water. Season with salt. Bring to a boil and simmer for 25 minutes or until tender. Drain. Return the potatoes to the pot. With a potato masher, crush the potatoes until smooth. Season with salt and pepper. Using a spatula, gently fold the salmon into the potatoes, being careful to keep some larger pieces of salmon intact.
- Meanwhile, in a small pot over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring. Whisk in the milk. Bring to a boil, then simmer gently for 5 minutes while stirring. Add the cheddar and Parmesan. Cook until the cheese has melted. Season with salt and pepper
- In another pot of salted boiling water, cook the broccoli until al dente. Drain.
- Divide the potato mixture among four plates. Cover with the sauce and a sprinkling of parsley, and top with the broccoli.
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