Home > Mains, Recipe > Salmon and Potato Grill

Salmon and Potato Grill

Salmon & Potato Grill 1

I’d bought a tin of salmon some time ago, to try some salmon fishcakes I’d seen somewhere, but after a few odd, basically fish flavoured fried mashed potato disasters, my little tin, alas, languished at the back of the cupboard. And then I came across this. Originally from ‘Take 5 ingredients’, a little freebie recipe booklet that arrived with September’s BBC Good Food, finally I had found a way to give my little tin of salmon centre stage.

This is seriously good, and seriously easy – after all there are only five ingredients, and it’s filling, although having said that, this ‘serves 4’ dish only fed two of us. But then, portion control has never been a skill I possess, nor one I would seek to.  

Salmon and Potato Grill (serves 4, and see above)

  • 650g new potatoes (and I had only tiny salad potatoes)
  • 100g frozen peas
  • 200g tin salmon
  • 200ml creme fraiche
  • 100g cheddar cheese, grated

Wash the new potatoes (don’t bother to peel them), and slice, lengthways, into slices about 3-4mm thick. Tip into some salted, boiling water and cook for 10 minutes, until almost tender, although I gave them a few minutes longer as I have a huge phobia of undercooked potatoes. You want them to still be able to hold their shape though. Add the frozen peas to the boiling water, and cook for another 2-3 minutes.

Meanwhile, heat the grill to its hottest setting, and drain the salmon, tip into a bowl and flake it into chunks.

When cooked, drain the potatoes and peas and pour into a bowl. You want to be working reasonably quickly now, as you don’t want everything to get too cold. Add the salmon to the potatoes and peas, gently but thoroughly mix everything around, and then tip the whole lot into an ovenproof baking dish.

Blob the creme fraiche over the top of everything, and spread it around, roughly, but trying to cover everything. Sprinkle the grated cheese over the top of the creme fraiche, and then whack the dish under the grill until the cheese is bubbling and the creme fraiche is heated through. Serve immediately, with a green salad if you like.  

Salmon & Potato Grill 3

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