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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.