Salmon, Pea and Potato Puree

INGREDIENTS  

1 large baking potato

1 salmon fillet

50g peas

1 teaspoon butter

METHOD

Preheat a fan oven to 180 degrees.

Wrap the potato in foil. Place it on a baking tray and roast in the oven for 75 minutes.

Take the baking tray out of the oven. Wrap the salmon in foil and place it on the same tray as the potato. Cook the salmon with the potato for a further 10 minutes.

Cook the peas in a saucepan of boiling water for 5 minutes. Drain the water.

Remove the inside of the potato from the skin. Discard the skin and place the remaining potato into a food processor. Discard the salmon skin and flake the meat. Remove any bones. Place the fish in the food processor with the potato and add the peas and the butter.

Blend the ingredients until smooth. You may need to scrap down the sides of the food processor a few times to ensure consistency throughout the puree.