200g can salmon (we liked Glenryck's medium red salmon)
200ml tub crème fraîche
100g mature cheddar cheese, coarsely grated
Give it a twist
This dish also works well with canned tuna.
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.
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.
the crème fraîche on top,
roughly spread it over, and
scatter with the cheese. Grill for
a few minutes until bubbly and