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Smoked Fish Bake Recipe
|Kippers||5 Large, cooked|
|Milk||2 1⁄2 Cup (40 tbs)|
|Cream||2⁄3 Cup (10.67 tbs)|
|Finely chopped ham||1 Cup (16 tbs)|
|Grated cheese||5 Tablespoon|
Calories 1428 Calories from Fat 672
% Daily Value*
Total Fat 76 g116.3%
Saturated Fat 23.9 g119.4%
Trans Fat 0 g
Cholesterol 540.2 mg
Sodium 3678.1 mg153.3%
Total Carbohydrates 60 g20.1%
Dietary Fiber 4.3 g17.2%
Sugars 20 g
Protein 120 g239.1%
Vitamin A 33.8% Vitamin C 67%
Calcium 100.3% Iron 65.7%
*Based on a 2000 Calorie diet
Mash the fish with a fork.
Peel and boil the potatoes, then mash with the butter, 5 tablespoons milk and the salt.
Hard-cook 3 eggs, shell and chop.
Heat the remaining milk in a saucepan and stir in the mashed fish.
Remove from the heat and stir in the remaining eggs, the cream and ham.
Spread a thick layer of the mashed potato, about 1 inch deep, over the bottom of a greased ovenproof dish.
Cover with half the fish mixture, then some of the chopped egg.
Repeat the layers and finish with a layer of mashed potato.
Slice the tomatoes and arrange in two overlapping rows down the center.
Sprinkle with the grated cheese.
Bake in a moderately hot oven (400° F) for 20-25 minutes.