A Very British Salad

Serves: 4

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Total Time: 40

Prep Time: 20

Cook Time: 20

• 4  x 150g salmon fillets, skin-on
• 125 ml dry white wine
• 2  lemon slices
• 1  bay leaf
• A few parsley stalks
• 4  black peppercorns
• 350 gram(s) waxy salad potatoes, such as Charlotte
• 1  little gem lettuce, torn into bite-sized pieces
• ½ butterhead lettuce, torn into bite-sized pieces
• 1 bunch(es) radishes, halved
• ½ cucumber, sliced
• For the dressing
• 1½tbsp white wine vinegar
• 4½tbsp extra virgin olive oil
• 2 teaspoon(s) clear honey
• 1  heaped tbsp wholegrain mustard
• 3 tablespoon(s) chopped chives

Method

1. Put the salmon, skin-side down, into a sauté pan - the fish should sit in it snugly. Pour in the wine, then add just enough cold water to cover. Add the lemon, bay leaf, parsley stalks and peppercorns.
2. Cover pan and bring almost to the boil. Simmer for 5min until the fish is cooked through and flakes when pushed with the tip of a knife. Remove from pan and set aside to cool. Discard poaching liquid.
3. Meanwhile, cook the potatoes in lightly salted boiling water for 12-15min until tender. Drain and set aside to cool.
4. Thickly slice potatoes and put into a bowl with the lettuce, radishes and cucumber. Put dressing ingredients into a screw-top jar. Season, then shake well and pour most of it over the salad. Toss and serve. Remove and discard skin from salmon. Sit salmon on top of the salad. then drizzle over remaining dressing. Serve with crusty bread.

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