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440g (14oz) tinned salmon
500g (1 pound) potatoes, boiled and sliced
60g (2oz) butter
3 tablespoons flour
1 cups milk
3 tablespoons maize cornflour (in US, cornstarch)
cup cream
1 small onion, finely chopped
1 teaspoon gluten-free dry mustard
cup tasty cheese, grated
cup gluten-free cornflakes
teaspoon paprika


Melt the butter in a saucepan, add the flour and cook for one minute. Add the cream and milk and gently bring to the boil, stirring constantly until the sauce thickens.

Remove from stove and add the mustard, half the cheese and gently fold in the salmon. Avoid mashing it.

In an oven-proof dish, arrange alternative layers of potato slices and the salmon mixture. Sprinkle cornflakes over the top, followed by the remaining cheese and paprika.

Bake in 180 C (360 F) oven for about half an hour until nicely golden brown on top. Serve with green vegetables or salad.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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