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Salmon with New Potatoes, Flageolet Beans, and Parsley Sauce

Salmon with New Potatoes, Flageolet Beans, and Parsley Sauce

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Serves: 4

Easy-peasy inspiration for after-work meals and simple entertaining.

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  • 675g new potatoes
  • 1 knob of butter
  • 1 tbsp plain flour
  • 300ml milk
  • 150ml double cream
  • 1 handful fresh curly parsley, very finely chopped
  • 400g can flageolet beans, drained and rinsed
  • 1 handful fresh dill, finely chopped
  • 350g baked salmon, sliced or flaked into chunks


Step 1

Cook the potatoes in a pan of boiling salted water for 15–20 minutes until soft. Drain, and set aside to keep warm.

Step 2

Meanwhile, melt the butter in a pan over a low heat. Remove from the heat, and stir in the flour with a wooden spoon. Add a little of the milk, and beat until smooth. Return the pan to the heat, and continue adding the milk, and then the cream, a little at a time, stirring constantly. Simmer for 5–8 minutes, then use a balloon whisk to get rid of any lumps. Remove from the heat, season well with salt and black pepper, and stir through the parsley.

Step 3

Put the beans in a pan, and gently heat through. Season if you like, and stir through the dill. Serve the leftover salmon on a platter or individual plates with the flageolet beans and new potatoes on the side, and the parsley sauce spooned over the salmon and potatoes.

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