Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the oven to 200C/180C fan/gas 6. Tip the pack of baby potatoes with herb butter into a small roasting tin and cook for 30-40 mins until golden, crisp and tender, turning and squashing them gently with a potato masher halfway through to expose more crispy edges.
Boil the eggs for 8 mins, then shell and quarter. Mix the crème fraîche with the chopped capers, spring onions, chives and lots of seasoning, then add a splash of water to loosen.
Take out the potatoes and flake over the hot-smoked salmon or trout fillets and the eggs. Finish with the crème fraîche dressing and extra chives to serve.