650g new potatoes, skin on, sliced lengthway

200g can medium red salmon

200ml lactose free cream

1 tbsp chopped chives

100g mature cheddar cheese, coarsely grated

Serves - 4


Boil the potatoes in salted water for about 10 minutes until almost tender but not breaking up.

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 chives.

Season to taste with salt and pepper and spoon into a flameproof dish.

Dollop the lactose free cream on top, roughly spread it over, and scatter with the cheese. Grill for a few minutes until bubbly and golden.

Recipe adapted from: Good Food
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