Ingredients
- 650g new potatoes, skin on, sliced lengthway
- 100g frozen peas
- 200g can salmon (we liked Glenryck's medium red salmon)
- 200ml tub crème fraîche
- 100g mature cheddar cheese, coarsely grated
Method
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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.
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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.
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Dollop the crème fraîche on top, roughly spread it over, and scatter with the cheese. Grill for a few minutes until bubbly and golden.