2 x 240g packs salmon fillets
450g baby new potatoes, sliced
1 tbsp vegetable oil
8 spring onions, trimmed and sliced
1 x 300ml carton crème fraîche
Juice of 1/2 lemon
1 x 100g bag young spinach leaves
Pinch of grated nutmeg
25g unsalted butter, melted
Freshly ground black pepper
Steamed green beans, to serve
Poach the salmon in a pan of simmering water for 7-8 minutes or until just cooked through. Remove with a slotted spoon then roughly flake the flesh, discarding any skin and bones.
Meanwhile, boil the sliced potatoes in a pan of lightly salted water for 8-10 minutes or until just tender. Drain well and set aside. Preheat the oven to 200°C, fan 180°C, gas 6.
Heat the oil in a deep frying pan and add the spring onions, fry over a medium heat for 2-3 minutes then stir in the crème fraîche and lemon juice. Simmer gently, stirring until the crème fraîche has melted. Stir in the milk and simmer for 1 minute then stir in the spinach and nutmeg and cook for a further 1-2 minutes until the spinach has just wilted. Remove the pan from the heat and fold in the flaked salmon. Season to taste.
Spoon the mixture into a large shallow ovenproof dish. Top with the potatoes and brush over the butter. Sprinkle with a little more freshly ground black pepper and bake in the oven for 25-30 minutes until the potatoes are golden. Serve with steamed green beans.