Ingredients
- 2 large potatoes, peeled and chopped into a small dice
- 375g smoked salmon, chopped into bite size pieces Use salmon fillets or hot smoked salmon if you prefer.
- 4 spring onions finely sliced
- 50g fresh or frozen peas
- 200 g low fat creme fraiche
- 2 tbsp milk
- 1-2 tbsp chopped parsley or dill
- 30 g breadcrumbs
- 30 g grated Scottish cheddar Isle of Mull works well
- Salt and freshly ground black pepper
Servings:
Instructions
- Pre heat the oven to 190C/ 170 fan Gas 5. Par boil the diced potato in salted water until it is soft but not completely cooked. Drain and leave to cool.
- In a large bowl, gently mix together the salmon, cooked potatoes, spring onions, peas, parsley or dill, creme fraiche and milk.
- Season with salt and pepper and pour into a medium sized oven proof dish. Mix the breadcrumbs and cheese together and sprinkle across the top to cover the fish mixture.
- Cook in the pre heated oven for 20 minutes until piping hot and the topping is golden brown.
- If you want to serve some extra vegetables, broccoli works well as a side.
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