418 g Canned pink Alaska salmon

25 g Butter or margarine

1 sm Leek

1 Red pepper

-- de-seeded and chopped 200 g Canned sweetcorn kernels

-- drained 25 g Plain flour

110 ml Milk

Salt and pepper; to taste 750 g Old potatoes

-- peeled and cooked 75 g Cheddar cheese, grated

3 tb Tomato ketchup

-OR- brown sauce -OR- mild mustard Pre-heat the oven to '190 C, 375 F, Gas mark 5. Drain the can of salmon and reserve the juice. Set aside. Melt the butter in a pan and cook the leeks and pepper until soft. Add the sweetcorn and flour, mix well. Cook for 1 minute. Blend the salmon juice into the vegetables and flour. Mix well then gradually add the milk, beating to make a smooth sauce. Flake the salmon into the vegetables and season to taste, Mash together the potatoes and cheese until smooth. Put the salmon into an ovenproof dish and spread the chosen sauce over this. Pipe or spoon the potato over and bake for 30 minutes Serve with peas, sweetcorn and tomatoes. Serves 4. Approx. 520 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias