Ingredients
Yield 4 servings
213 grams Canned pink salmon
90 mls Milk 3 Tbsp Greek yogurt
450 grams Old potatoes - peeled and thinly sliced
15 grams Butter or margarine
100 grams Button mushrooms, sliced
100 grams Courgettes, chopped
1 tablespoon Freshly chopped chives
100 grams Cheddar cheese, grated
Description
Foodista
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