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1
to start with, take the potatoes - more or less if desired, adjust ingredients amounts to suit how many people are being catered for - peel & rinse them.
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2
slice the potatoes into relatively thin slices & then place into a saucepan with lightly salted boiling water.
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3
par boil for about 10 minutes approx' or until slightly soft.
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4
meanwhile, rinse the salmon & then chop into small chunks.
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5
once the potatoes have boiled sufficiently, drain them off & then place potatoe slices into an oven proof dish, overlapping each other.
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6
on top of that, add a generous amount of the salmon chunks & season to taste.
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7
once done, add milk to a saucepan & bring to the boil.
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8
grate your strong cheddar cheese.
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9
once boiled, add cornflour to a cup with a little amount of milk in the bottom & stir thoroughly to form a smooth paste.
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10
then, slowly add the milky paste a little at a time to the boiling milk - being sure to keep stirring the whole time to avoid lumps.
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11
repeat this action until the milk has thickened to become 'sauce' like.
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12
when it does, add the garlic, red chilli, mustard, strong cheddar cheese & fresh parsley & stir thoroughly until nice & smooth.
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13
bring back to the boil & then reduce heat & simmer for 5-10 minutes more until all the flavours have infused together, stirring all the time to ensure there are no lumps in the sauce.
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14
again, season to taste if need be, stir again then pour over the potatoes & salmon chunks in the oven proof dish.
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15
grate a generous amount of fresh parmesan cheese over the top & then place in a pre-heated (190C degrees approx') oven for 1 1/2 - 2 hours or until fully cooked.
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16
you can crisp the top up if you like using the grill.
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17
once cooked, remove from the oven, garnish with a little more parsley & serve! --
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18
adjust cooking times & temps in accordance with your oven.
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19
if you love or hate this recipe or if you can think of a better way to cook it, please let me know, thank you & enjoy! -- .
