Baked Salmon And Creamy Pea Casserole Recipe

About this recipe

This comforting pescatarian casserole combines tender salmon, sweet peas, and a creamy sauce, all topped with golden breadcrumbs. Perfect for a satisfying dinner solution.

Ingredients

• 125G Daylesford Organic Brandy Butter
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 100 G Fresh Green Peas 100g
• 200G Daylesford Smoked Trout
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Tata Salt
• 227G Paxo Golden Breadcrumbs

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for 1-2 minutes until lightly golden.
3. 3. Gradually whisk in 1 cup of milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 3-4 minutes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
4. 4. In a large bowl, combine 1 cup of green peas and 1 can of smoked trout. Pour the cream sauce over the mixture and gently stir to combine.
5. 5. Transfer the mixture to a greased baking dish. Sprinkle 1/2 cup of bread crumbs evenly over the top.
6. 6. Bake in the preheated oven for 30 minutes, or until the breadcrumbs are golden brown and the casserole is bubbling.
7. 7. Remove from the oven and let it cool for 5 minutes before serving.