Cold poached salmon with green sauce

Serves 6

1-1.2kg centre cut of organic salmon (or wild, if you are feeling flush) scaled

1 tbsp white wine vinegar

2 tsp salt

A few peppercorns

2 bay leaves

For the green sauce

1 packet chives

1 packet flat-leaf parsley

1 packet mint

½ packet tarragon

1 bag watercress, stalks included (the herbs and watercress are supermarket packet sizes)

4-5 heaped tbsp quality or homemade mayonnaise

Salt and pepper

To serve

Cos or little gem lettuce leaves (optional)

Put the salmon into a pot which it will fit, snugly. Cover, just, with water and add the white wine vinegar, salt, peppercorns and bay. Gradually bring to a noticeable simmer, uncovered, then cook for two minutes, before switching off the heat and putting on a lid. Allow to cool completely, still in its water, by which time it will be cooked.

Meanwhile, place a large bowl in the sink and fill with water and plenty of ice. Bring a pan of water to a rolling boil and quickly immerse the herbs and watercress. Stir around for a moment and then bring back to the boil. Drain and immediately plunge this green mass into the iced water to set the colour. Briefly swish around to chill well and then drain once more. Squeeze out as much water as you can from the herbs/watercress and place in a food processor. Add the mayonnaise and seasoning and purée until a lovely smooth pale green.

Remove the skin and bones from the salmon and flake the fish into a plastic, sealable container. Spoon over the green sauce and smooth the surface. Seal the lid, then chill until ready to go. Gently mix the fish with the sauce on site.