Method

1. Preheat oven to 200 degrees Celsius. Poach the salmon in a pan of simmering water for 7-8 minutes. Remove from water and then roughly flake the flesh, discarding skin and bones.
2. Boil the sliced potatoes in a pan of lightly salted water for 8-10 minutes. Drain and set aside.
3. Heat oil in a pan and add the spring onions, fry for 2-3 minutes then stir in creme fraiche and lemon juice.
4. Simmer until the crème fraiche has melted. Stir in milk for 1 minute and then stir in spinach and nutmeg, continue to cook for 1-2 minutes. Remove from and fold in the salmon. Season to taste.
5. Spoon mixture into a large ovenproof dish. Top with the potatoes and brush over with butter. Sprinkle with pepper and bake for 2-30 minutes. Serve with greens.