Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 213      gram          canned pink Alaska salmon
  90      milliliters   milk
   3      tablespoons   Greek yogurt
 450      gram          old potatoes -- peeled and thinly
                        -- sliced
  15      grams         butter or margarine
 100      gram          button mushrooms -- sliced
 100      gram          courgettes -- chopped
   1      tablespoon    freshly chopped chives
 100      gram          cheddar cheese -- grated

Preparation:

Drain can of salmon. Mix juice with milk and yogurt. Melt butter on HIGH POWER for 30 seconds. Stir in mushrooms, courgette and chives, cook for 2 minutes on HIGH POWER. Flake in salmon. Arrange one third of potato slices into base of microwave proof dish. Spread half salmon mixture over. Top with third of potatoes. Add remaining salmon, cover with rest of potatoes. Pour over salmon stock. Sprinkle with cheese and cover. Cook on MEDIUM POWER for 15 minutes. Uncover and cook for 5 minutes. Stand for 5 minutes. Brown under a conventional grill before serving.