Our easy fish casserole is adapted from Rose Murray's Secrets of the Sea (Grosvenor House, 1989).
Salmon and dill have been a culinary pair for so long that it's time to introduce the fish to another herb just as complementary — basil. This slow one-sided cooking method is the easiest and most consistent when grilling fish.
This dish is a classic Newfoundland dish but I have adapted it to make it lower in calories and fat by using 1% milk and low fat cheese as well as whole wheat bread crumbs. This dish can be served as an appetizer or as a main dish. Serve appetizers in individual ramekins.
Canned and smoked salmon combine to make a flavourful spread for topping grilled whole grain baguette slices or flatbread.
