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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Dollop the crème fraîche on top, roughly spread it over, and scatter with the cheese. Grill for a few minutes until bubbly and golden.

RECIPE TIPS
GIVE IT A TWIST

This dish also works well with canned tuna.

Goes well with

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A star rating of 4.2 out of 5.24 ratings
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