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Preheat oven to 350 degrees F.
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The first thing I do is make the mashed potatoes.
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It really doesnt matter how you make them; use whatever tried-and-true recipe for mashers you already know.
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You can even use instant, if you roll that way.
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The one change I make is that I peel my potatoes for this one.
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Make your cheese sauce.
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Melt the butter in a saucepan and whisk the flour into it.
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Cook on medium heat until its creamy and bubbling, about a minute.
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Pour the milk in slowly and whisk constantly until it just comes to a boil.
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It will thicken as it cooks, so dont worry if it seems runny at the start.
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Whisk in the salt, pepper, mustard, and tarragon.
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Add the cheese by handfuls and whisk in until completely melted.
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I usually use cheddar, but almost any sort of shredded cheese would work great: sharp, white, jack, etc.
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Next, take a 2.5L (or close) baking dish and crumble the cooked salmon into it.
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It doesnt matter how its cooked because its just going to be crumbled and mixed with other stuff, so do whats easiest.
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Canned salmon works just fine and Ive even used smoked salmon and it tasted great!
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Add the veggies in with the salmon.
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I like to use peas because theyre pretty neutral, but there are many veggie alternatives that would taste great here.
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Add the cheese sauce and mix thoroughly.
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Finally, add the mashed potato to the top of the mixture and smooth evenly.
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Bake for about 20-25 minutes, until the edges start getting a golden tinge.
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Let it rest for a few minutes after removing from the oven.
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Enjoy!
