4 x 200g organic salmon fillets , from sustainable sources, ask your fishmonger
1 lemon , juice and zest of
extra virgin olive oil
½ bunch fresh dill , fronds picked and chopped
200 ml natural yoghurt
a few sprigs of fresh basil , leaves picked and torn
2 punnets cress , snipped
1 fresh red chilli , deseeded and sliced
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This dish is great warm or cold, as a starter or a main, and is perfect for a picnic.
Place the potatoes in a saucepan, cover with cold, salted water and bring to the boil. Simmer for around 15 minutes until just cooked. Drain and place to one side.
Fill a saucepan, big enough to hold all the salmon fillets in one layer, with water and season with a little sea salt. Place the pan on the heat and when the water boils, gently lower the fillets in, making sure they’re under the surface. Top up with a little extra boiling water if necessary. Poach the salmon very gently for 10 minutes. Remove with a fish slice and leave to cool.
Slice the cooked potatoes in half lengthways and toss with half the lemon juice, a lug of olive oil, the chopped dill and a good pinch of salt and pepper. Arrange on a serving dish and flake the cooked salmon over the top.
Season the yoghurt with salt and pepper, then mix in the lemon zest and remaining lemon juice. Spoon the yoghurt over the salmon and serve with a sprinkling of torn basil, cress and chopped chilli.