Salmon and broccoli casserole with smoked salmon

Ingredients for 4 servings:

• 250 g broccoli
• 400 g potatoes, waxy
• 400 g smoked salmon
• 25 g margarine or butter (half-fat for WW)
• 25 g flour
• 300 ml milk, 1.5% fat
• 2 tsp mustard
• 2 tbsp chives
• 50 g grated cheese, reduced fat
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

WW suitable

Peel the potatoes and cook in salted water for about 15 minutes until al dente. Divide the broccoli into florets and cook in salted water for about 5 minutes. Drain both and let cool slightly. Preheat oven to 180°C fan/convection oven. For the sauce, melt the butter or margarine in a saucepan, add the flour and sauté. Deglaze with the milk and bring to a boil, stirring constantly. Cook for about 2-3 minutes, then season with mustard, chives, salt, and pepper. Stir in half of the cheese. Cut the potatoes into 1 cm slices and place in a baking dish. If desired, slice the broccoli and arrange on top. Place the smoked salmon over the vegetables and cover with the sauce. Sprinkle with the remaining cheese. Bake in a hot oven for about 20 minutes.