Creamy lemon potatoes with herby salmon recipe

Smooth and rich with a touch of freshness with lemon and chives, this creamy lemon potatoes with herby salmon recipe is a kind of deconstructed fish pie using only one pan and one serving dish. It makes a great family weekday supper. These potatoes are also good served straight from the pan with baked ham or roast chicken.

Ingredients

(serves 4)

300ml almond milk or other dairy-free milk

250ml carton dairy-free single cream

Grated rind of 1 unwaxed lemon and juice of ½

1 garlic clove, crushed

875g potatoes, peeled and cut into about 2cm cubes

4 skinless salmon fillets, about 140g each

1tbsp olive oil

1 small bunch of chives, chopped

225g frozen petit pois

Salt and pepper

Method

Preheat the oven to 200°C/fan 180°C/400°F/gas mark 6.

Place the milk, cream, lemon rind and garlic in a nonstick sauté pan and season generously with salt and pepper. Heat gently until just boiling.

Add the potatoes to the pan and bring back to the boil. Reduce the heat and simmer over a medium heat for about 20 minutes or until the potatoes are just tender and still holding their shape.

Meanwhile, place the salmon fillets in a bowl, drizzle over the lemon juice and oil and scatter over the chives, then season well with salt and pepper. Mix well to coat the salmon fillets.

Add the peas to the potatoes and gently stir through, then pour into a gratin dish. Lay the salmon fillets over the top and bake for 15 minutes until cooked through. Serve with a watercress salad.