Wash the new potatoes thoroughly, peel, and cut into quarters. Soak in water and drain. Finely chop the onion.

Place the new potatoes in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 3 minutes.

Cut the salmon into bite-sized pieces and season with salt and pepper.

Heat half the butter (10g) in a frying pan, add the salmon, and cook until both sides are browned and cooked through. Remove from the pan.

Add the remaining butter (10g) to the pan, heat, and sauté the onion over medium-low heat until softened. Add the flour and stir until no raw flour remains. Gradually add the milk while stirring, then mix in the consomme and miso.

Return the salmon and microwaved potatoes to the pan and mix well.

Transfer the mixture to a heatproof dish, sprinkle with pizza cheese, and bake in a toaster oven for 9 minutes or until golden brown.