Cheese-Crusted Salmon, Pea and Potato Bake
10 chats (baby potatoes), scrubbed well & halved
freshly ground salt & pepper
250 gm frozen peas
500-600 gm canned salmon, drained well
¼ cup tomato-based pasta sauce
1 tbsp freshly chopped parsley
grated tasty cheese
freshly ground salt & pepper
250 gm frozen peas
500-600 gm canned salmon, drained well
¼ cup tomato-based pasta sauce
1 tbsp freshly chopped parsley
grated tasty cheese
Preheat oven to 220°C. Cook potatoes in plenty of lightly salted, boiling water until tender. Add peas, cover and bring back to the boil. Then drain well and coarsely chop spuds. Gently mix together potatoes, peas, salmon, pasta sauce, seasonings, parsley. Transfer mixture to a gratin (or ovenproof dish) and top with a layer of cheese. Cook in oven until golden and bubbling and serve with a simple green salad on the side.