You’ll have everyone fooled with this cheat’s fish pie with sliced potato topping – all you need is five ingredients
Ingredients:
- 100.0g frozen peas
- 650.0g new potatoes , skin on, sliced lengthway
- 100.0g mature cheddar cheese, coarsely grated
- 200 g can salmon (we liked Glenryck's medium red salmon)
- 200 ml tub crème fraîche
Instructions:
- 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.
Potato & Salmon Grill • Yield: 4 servings
Ingredients:
- 100.0g frozen peas
- 650.0g new potatoes , skin on, sliced lengthway
- 100.0g mature cheddar cheese, coarsely grated
- 200 g can salmon (we liked Glenryck's medium red salmon)
- 200 ml tub crème fraîche
Potato & Salmon Grill Nutrition Facts:
• Diet:
• Calories: 81.25
• Fat: 82.21
• Carbs: 44.65
• Protein: 92.51
• Cholesterol: 122.16
• Calcium: 154.93
• Sodium: 68.42* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
