Potato & salmon grill

• new potatoes↗650g 650g

  skin on, sliced lengthway

• frozen peas↗100g 100g
• salmon↗200g can 200g can

  (we liked Glenryck's medium red salmon)

• crème fraîche↗200ml tub 200ml tub
• mature cheddar↗100g 100g

  cheese, coarsely grated

Step-by-step instructions

1. 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.

2. 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.

3. 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.