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Warmed Poached Salmon and Potato Salad

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This layered salad is a visual treat as well as a culinary one. Poaching the salmon in white wine makes it moist and flavoursome.

Serves 1

Ingredients

  • 150g/ 5 ½ oz salmon (bones removed, skin left on, poached in water, dash of white wine, half a lemon, peppercorns, parsley stalks)
  • 5 new potatoes (cooked and sliced, kept warm, then mixed with the shallots, chives and vinaigrette)
  • 1 tsp chopped chives
  • 1 tsp chopped shallots
  • 50g/ 2 oz rocket salad (washed)
  • 5 cherry tomatoes (cut in to quarters)
  • 10 green beans, blanched
  • 100ml/ plain olive oil vinaigrette, with drop of honey and grain mustard
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Method

  1. Bring the cooking liquor for the salmon to the boil. Place the salmon in the pan, turn off the heat and leave to stand for 4-5min. Remove salmon from liquor, remove skin and flake down into fairly large pieces.
  2. Mix the cooked potatoes with the chopped chives, shallots and a few drops of vinaigrette and season (keep warm). Mix the salad leaves with a few drops of dressing as well.
  3. Place the potatoes into the centre of the plate, salad on top then the flaked salmon, place the green beans and tomatoes around and drizzle with the dressing.
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