213 gr tin wild salmon
2 cups grated cheddar cheese
1 medium shallot, finely sliced
3/4 cup whole milk
200 gr (dry weight) noodles
25 gr butter

Heat oven to 200c. Boil pasta for about 20 minutes until tender.

In a separate pan heat butter and lightly sauté the shallot. When shallot is tender pour in milk and bring it just to a boil. Take pan off heat and add cheese, stirring it until it is melted. The mix should be just pourable.

Drain pasta. Break up salmon into a mixing bowl and add the pasta and the cheese sauce. Mix thoroughly and place in a shallow casserole.

Bake casserole for 10 minutes.

Serves 2.