Potato And Salmon Casserole

Recipe Ingredients

		Nonstick vegetable oil spray
1		Pink salmon with bones - (14 3/4 oz) - drained
2 1/2 lbs	1135g / 40oz	Russet potatoes - peeled, and
		Cut into 1" pieces
1 cup	237ml	Low-fat (1%) milk
4 oz	113g	Soft fresh goat cheese (such as
		Montrachet)
3 tablespoons	45ml	Freshly-grated Parmesan cheese - (packed)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Eggs (large)
1/2 cup	31g / 1.1oz	Chopped green onions

Recipe Instructions

Preheat oven to 400 degrees. Spray 10-inch-diameter glass pie dish with oil spray. Separate salmon into chunks, leaving bones intact (bones are very soft and will blend into potato mixture). Remove black pieces of skin; discard. Set salmon aside.

Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Transfer potatoes to large bowl. Add milk, goat cheese and 2 tablespoons Parmesan cheese. Using electric mixer, beat until almost smooth. Season with salt and pepper. Beat in eggs. Stir in salmon and green onions.

Transfer mixture to prepared dish. Sprinkle with remaining 1 tablespoon Parmesan cheese. Bake casserole until golden and heated through, about 45 minutes.

This recipe yields 6 servings.

Per serving: calories, 330; total fat, 11 g; saturated fat, 5 g; cholesterol, 150 mg.

Source:
Bon Appetit, January 2000

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