Creamy Lemon Potatoes with Herby Salmon

A kind of deconstructed fish pie without all the fuss and using only one pan and one serving dish. Creamy and rich with a touch of freshness with lemon and chives. These potatoes are also good served straight from the pan with baked ham or roast chicken.

time 45 minutes cooking time
time Serves 4 people
300ml Hollis Mead Organic Milk
250ml Hollis Mead Organic Cream
900g medium potatoes, peeled and cut into approx. 2cm cubes
4 x 140g boneless, skinless salmon fillets
225g frozen petit pois
1 unwaxed lemon, zest only
1 garlic clove, crushed
1 tbsp olive oil
Small bunch chives, chopped

Place the Hollis Mead Organic Milk, Organic Cream, lemon zest and garlic, in a non-stick sauté pan and season generously with salt and pepper. Heat gently until just boiling.


Add the potatoes to the pan, bring back to the boil and cook at a medium simmer for approximately 20 minutes or until potatoes are just tender and still holding their shape.


Preheat the oven to 180C fan/gas mark 6. Meanwhile, place the salmon fillets in a bowl, Drizzle over the juice of ½ lemon, olive oil, chives and season well. Mix well to coat the salmon fillets.


Add the peas to the potatoes and gently stir through and pour into a gratin dish. Lay the salmon fillets over the top and place in the oven for 15 minutes. Serve with a watercress salad.