2x 210g can
Sealord Pink Salmon (or Sealord Skinless and Boneless Salmon)
waxy potatoes, cut into bite sized pieces
crème fraiche or sour cream
sweet gherkins, diced
shallots or spring onions, diced
zest of 1 lemon
salt and pepper to taste
- To cook your potatoes, boil salted water in a saucepan and cook your potatoes until al dente or just firm to the bite.
- Drain the water from the potatoes and add your olive oil and season.
- Open your tin of Salmon and place into a large bowl, take all the bones out and mix with a fork, add the crème friache, gerkins, shallots and zest of lemon. Lastly add your potatoes and mix together gently.
- Season with salt and pepper, fresh lemon juice and serve with fresh ciabatta.