Ingredients: (Serves 3-4)  
1 pack salad potatoes, sliced
1 tin pink salmon, drained
2 handfuls of frozen peas
1 large tub of crème fraîche
2 tbsp chopped parsley
Salt, pepper

Method:
1. Preheat the oven to 200°C and lightly grease a large baking dish.
2. Boil the salad potatoes and peas in a pan of salted water for a few mins until the potatoes are nearly tender. Drain.
3. Break the salmon into flakes and stir gently into the potatoes together with half of the crème fraîche and parsley. Season with salt and pepper.
4. Transfer to the ovenproof dish and spread the rest of the crème fraîche on top.
5. Bake for about half an hour until golden.