Boil 900 g potatoes in lightly salted boiling water till just tender (around 15 minutes). Allow to cool before cutting into thin slices.
Cut 200 g frozen fillets wild Alaska Salmon* and 200 g frozen fillets wild Alaska pollock into small chunks and arrange in the base of a large baking dish/or use individual dishes and set aside.
Parboil 100 g broccoli and 1 bunch spring onions (scallions), in salted boiling water till just tender. Drain them thoroughly and add to the baking dish.
Pour in 500 mls crème fraîche and add 2 tablespoons fresh parsley/dill. Season with ½ teaspoon salt and ⅛ teaspoon freshly ground pepper and mix gently.
Arrange the sliced potatoes on top then scatter grated 75 g mature Cheddar cheese evenly over the top.
Bake for 35-40 minutes till golden, and serve immediately.
Notes
*Use any type of Alaskan salmon.Wild Salmon and Pollock can both be cooked safely from frozenMake your own crème fraîche:
2 cups heavy cream
2 tablespoons buttermilk
Combine in a glass bowl, cover and allow to rest at room temperature for around 12 hours. Store in an airtight container in the fridge for up to 2 weeks.