Salmon and potato loaf with green beans

Ingredients

For 1 serving

• Canned salmon110 g
• Potatoes180 g
• Eggs0.5
• Parmigiano Reggiano8 g
• Breadcrumbs10 g
• Green beans150 g
• Extra virgin olive oil8 g
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, fish,

In season: June – September

Method

1. Put a pan of water on to boil. Peel the potatoes and cut into roughly 3 cm pieces; when the water boils, salt it and cook them over medium heat for 15 minutes, until they mash easily. Drain, mash and leave to cool slightly.
2. Meanwhile preheat a conventional oven to 190 °C and grease a small baking tin with half the oil. Drain the tinned salmon, remove skin and bones and flake it; chop the parsley.
3. Mix the potatoes, salmon, beaten egg, grated Parmigiano, parsley, salt and pepper until the mixture holds together.
4. Shape it into a small log with your hands, roll it in the breadcrumbs and put it in the tin.
5. Bake for 25 minutes, until the crust is golden and the loaf is firm; let it rest for 5 minutes before slicing so it doesn't break.
6. Meanwhile top and tail the green beans and cook them in boiling salted water for 8 minutes, until tender but crisp; dress with the remaining oil and serve with the sliced loaf.