4 x supreme of salmon

150g Jersey Royal new potatoes

40g mayonnaise

10g chives

30g spring onions

80g asparagus

30g basil

30ml olive oil

Ingredients for poaching liqueur

20g shallots

20ml white wine

1 lemon

3 bay leaves

8 peppercorns

1.5l water

Salt & pepper


  • 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 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 8 mins
  • Meanwhile finely slice the chives and spring onions and place in a bowl with the mayonnaise
  • Whilst 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 asparagus in a pan of lightly salted boiling water and cook for 4 mins. 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