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Ingredients
Method
- 1 tbsp olive oil
- 800g white potatoes, diced
- 100g sliced spring onions
- 1 lemon, zested and cut into wedges
- 450g tin of pink salmon, drained
- 2 tbsp capers, chopped
- 15g chopped dill
- Hot sauce, to serve
- Heat the oil in a large pan, then add the potatoes and cook - covered - for 10 mins, stirring regularly. Add 100ml water, cover again and cook for a further 5 mins.
- Stir in the spring onions and lemon zest, season well and cook for 5 mins more. Add the salmon, breaking it up into large flakes, and cook for 3 mins to heat through. Sprinkle with the capers and dill, then serve with lemon wedges and a good drizzle of hot sauce.
25 mins
4 serving
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