Salmon, dill and spinach potato bake

Preheat the oven to 200. Meanwhile, cook 600g desiree potatoes in a pan of boiling water for 15mins. Drain and set aside. Mix 450g frozen spinach (defrosted), 410g can pink salmon and the zest of 1 lemon (finely grated) in a baking dish.

Melt 50g butter in a pan over a medium heat. Add 50g flour and cook, stirring for 1 min. Remove from the heat and gradually whisk in 500ml milk until smooth. Return to the heat for 5 mins, stirring, until thickened. Season and cool slightly. Pour over the salmon mixture and gently mix.

Slice the potatoes thinly. Overlap in a single layer on top of the salmon (ie OOOOOO all overlapping)

Melt 10g butter and brush over the potatoes. Bake for 50mins, or until piping hot throughout. Serve with peas.