Potato and salmon bake

Preheat the oven to 200°C and lightly grease a large baking dish.

Boil the salad potatoes and peas in a pan of salted water for a few mins until the potatoes are nearly tender. Drain.

Break the salmon into flakes and stir gently into the potatoes together with half of the creme fraiche and parsley. Season with salt and pepper.

Transfer to the ovenproof dish and spread the rest of the creme fraiche on top. Bake for about half an hour until golden.