Serves 2
Ingredients
- 650g new potatoes, skin on, sliced lengthway
- 100g frozen or canned peas
- 200g can salmon
- 200ml tub crème fraîche
- 100g mature cheddar cheese,
coarsely grated
- To cook the veg, boil the potatoes in salted water for about 10 minutes until almost tender but not breaking up. Tip in the frozen peas and simmer for another 2- 3 minutes. Drain well then tip into a mixing bowl. Turn on the grill (or oven) to high.
- Drain the salmon and flake it into chunks, then gently toss with the potatoes and peas. Season to taste with salt and pepper and spoon into a flameproof dish.
- Dollop the crème fraîche
on top, roughly spread it over, and scatter with the cheese. Grill or bake in the oven for a few minutes until bubbly and golden.
Is it ethical to market your canned salmon as 'Boneless and Skinless' if you say on the label that the fish may still contain small bones? I understand that it's hard to ensure that there are no bones whatsoever, but this doesn't seem right to me.
I can also buy a fresh salmon filet from the fisherman for less than the cost of one of these cans. Taste-wise, it was not that good and budget-wise, not a frugal choice.
I think I need to judge which recipes I make more carefully.
Baby Potatoes, 3/5 of a bag at EUR 1.19/bag = EUR 0.72 at Tesco
Garden Peas, 1/3 of a can at EUR 0.65/can = EUR 0.22 at Tesco
200g of Red Salmon, EUR 7.98 at Tesco
200ml Creme Fraiche, EUR 1.49 at Tesco
Cheddar Cheese, about EUR 0.30 at Tesco
Total Cost: EUR 10.71 for two servings or EUR 5.36 for one serving
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