| 1. |
Cook the potatoes in boiling water for 15-20 minutes until tender. |
| 2. |
Meanwhile, make the topping. Melt 1oz of the spread in a saucepan, add the flour and cook, stirring, for 1 minute. Remove from the heat and gradually stir in 7 fl oz of the milk. |
| 3. |
Bring to the boil, stirring, until thickened and smooth. Add 1 tbsp of the lemon rind, herbs, seasoning, peppers and egg. Stir well. |
| 4. |
Heat a non-stick frying pan or griddle and cook the salmon for 3-5 minutes on each side until golden brown. Transfer to a flameproof dish. |
| 5. |
Spoon the sauce over the fish, put under a hot grill until the topping is set and the salmon is just cooked through. |
| 6. |
Lightly cook the spinach according to packet directions. |
| 7. |
Drain and mash the potatoes, then stir in the remaining spread, milk and lemon rind. Serve with the fish and spinach. |
