2-3 c. poached or steamed salmon
2-3 c. thinly sliced boiled potatoes
2 c. med. white sauce
2 tbsp. lemon juice
1/2 c. thick sour cream
1/2 c. mild grated Cheddar cheese
1/2 c. buttered crumbs

Flake fish coarsely. Arrange fish and potatoes in layers in a greased casserole.

Combine white sauce, lemon juice and sour cream. Pour over all. Sprinkle with grated cheese and buttered crumbs. Bake at 375 degrees about 25 minutes or until browned. Makes 6 servings.

Note: Canned salmon may be used. Reserve liquid, strain and use for part of milk in white sauce.