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


  • 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


  • 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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