New potato, salmon and asparagus salad

Salmon with Jersey royals

Ingredients

• 4 x supreme of salmon
• 150g Jersey Royal new potatoes
• 40g mayonnaise
• 10g chives
• 30g spring onions
• 80g asparagus
• 30g basil
• 30ml olive oil
• 20g shallots
• 20ml white wine
• 1 lemon
• 3 bay leaves
• 8 peppercorns
• 1.5l water
• Salt & pepper

Method

• Peel and slice the shallots, sweat in a saucepan in a little olive oil until tender with no colour. Add white wine, peppercorns, bay leaves and a couple of slices of lemon. Add water and bring to the simmer. Add a little salt.
• Wash the Jersey Royals and place in a pan, cover with boiling salted water and return to the boil. Cook for approximately 18-22 mins depending on size. Once cooked, drain well.
• At this stage, place the salmon in the poaching liquid and cook for approx eight minutes. Meanwhile finely slice the chives and spring onions and place in a bowl with the mayonnaise.
• While still hot, place the Jersey Royal new potatoes on a chopping board and roughly slice. Mix with the spring onions, chives and mayonnaise, season with salt and pepper.
• Place the asparagus in a pan of lightly salted boiling water and cook for four minutes. Drain.
• Warm the basil in a little water then drain and liquidise with the olive oil, lemon and salt and pepper.
• To dress, simply place the warm potato salad in the centre of a plate, arrange asparagus around then place poached salmon on top. Dress with a little basil dressing.