- 650g new potatoes, skin on, sliced lengthway
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 100g frozen peas
- 200g can salmon (we liked Glenryck's medium red salmon)
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 200ml tub crème fraîche
- 100g mature cheddar cheese, coarsely grated
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To cook the veg, boil the potatoes in salted water for about 10 minutes until almost tender but not breaking up. Tip in the frozen peas and simmer for another 2- 3 minutes. Drain well then tip into a mixing bowl. Turn on the grill to high.
Drain the salmon and flake it into chunks, then gently toss with the potatoes and peas. Season to taste with salt and pepper and spoon into a flameproof dish.
Dollop the crème fraîche on top, roughly spread it over, and scatter with the cheese. Grill for a few minutes until bubbly and golden.
Give it a twist
This dish also works well with canned tuna.