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Cheese crusted salmon, pea & potato bake

Method

  • Preheat oven to 220°C fan forced (240°C normal).
  • Cook the potatoes in plenty of lightly salted, boiling water until tender.
  • Add the peas, cover and bring back to the boil. Then drain well and coarsely chop the potatoes.
  • Gently toss the chopped potatoes with the peas, salmon, pasta sauce, seasonings and parsley.
  • Then transfer the mixture to a gratin (or any ovenproof dish) and top with a layer of grated cheese and a sprinkling of cream. Cook in the oven until golden and bubbling.
  • Serve with a simple green salad on the side.

Ingredients

  • 10 chats (baby potatoes), scrubbed well & halved
  • sea salt & freshly ground pepper
  • 250 gm frozen peas, thawed
  • 500-600 gm canned salmon, drained well
  • ¼ cup tomato-based pasta sauce
  • 1 tbsp chopped fresh parsley
  • grated tasty cheese
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm