Dinner in half an hour. Serves 4.
Even faster if you use leftover mashed potatoes.
Variations: use canned chicken or ham (omit dill). Sprinkle grated cheese on the potatoes.
- 2 large potatoes, peeled and quartered
- 3 cups frozen mixed vegetables
- 2 213-gram tins salmon, drained and broken into chunks
- 1/2 cup whipping cream (35% cream)
- 1/4 cup milk and a dab of butter OR 1/4 cup whipping cream
- 1 Tbsp lemon zest
- 3 Tbsp lemon juice
- 1/8 tsp garlic salt
- Spray an 8 x 8 inch baking dish with oil.
- Boil potatoes in a medium saucepan in salted water until tender, then drain.
- Combine frozen vegetables with salmon, 1/2 cup cream and dill and cook in a medium non-stick frying pan over medium high heat until thickened, about 3 minutes.
- Stir lemon zest and lemon juice into fish and transfer to baking dish.
- Mash potatoes with garlic salt and milk and butter OR 1/4 cup cream
- Spread potatoes evenly over fish mixture and broil until golden about 5 minutes.
