Live and Let Live.

To bring us back to earth, for those who prefer something simple to make that is as far away from 'fine dining' as you can get, here is a very easy dish that can be made with foods we normally have in the house (but this doesn't mean everyone has all these, am just assuming...). Instead of canned potatoes, freshly boiled new or small potatoes could be used instead, in this case leave the skins on.

Creme fraiche is always a fridge 'staple' in the Goode fridge, for it makes a very easy 'cheese' sauce when mixed with grated cheese, when making a cauliflower cheese. It is also makes a good foundation for dips, and can be used as thick cream with desserts where the slighly sharp flavour complements the sweetness.
Creme fraiche does not split when heated, and at a pinch 'Philly type' cream cheese, dilted with a little milk could be substituted (or make up a packet of cheese sauce and use this - and don't tell anyone I said that!.
'Open a Can' Grill: serves 4
1 lb 7oz (650g) canned new potatoes
4 oz (100g) frozen peas
1 x 200g can salmon
salt and pepper
1 x 200ml tub creme fraiche
4 oz (100g) strong Cheddar cheese, coarsely grated
Put the canned new potatoes in a pan of boiling water, add the peas and bring to the simmer. Cook for 3 minutes. Drain well and tip into a bowl. Cut each potato in half lengthways - the larger ones could be sliced into three.
Drain the salmon and flake the flesh with a fork, then gently mix this into the potatoes and peas. add seasoning to taste, then spoon into a shallow, heatproof bowl.
Spoon the creme fraiche over the surface and scatter the cheese on top. Place under a pre-heated grill for a few minutes until the surface is bubbly and golden. Serve hot.