2-4 poached salmon fillets or a salmon side
(or if you're poaching them yourself -2bay leaves 4-5 peppercorns 1/4 tsp mustard seeds)
8-10 asparagus spears boiled 3-5 mins
300g jersey potatoes boiled til tender and halved
A handful of mange touts or green beans (blanched )
2-3 chopped spring onions
1baby gem or romaine lettuce chopped
1 tbs chopped parsley
Salt pepper
Vinaigrette;
5tbs walnut oil
2tbs white wine vinegar
1tsp Dijon mustard
1tsp runny honey
1 finely minced shallot
1 handful walnuts
Salt pepper.
Mix the salad ingredients. To prepare the asparagus snap your asparagus stems where they bend ( usually around 2/3rds down the stem, to remove the woody part. bring a pan of salted water to the boil and boil the asparagus 3- mins or until just tender, then plunge the stems into iced water- this will keep the bright green colour vivid. then drain and set aside. Quickly Blanche the mange touts and pop in iced water .
, if you're poaching your own salmon fillets poach them in simmering seasoned water with a couple of bay leaves some peppercorns & mustard seeds for 10 minutes cool then flake the salmon into the salad. Toast the walnuts in a pan til slightly browned and golden then allow to cool
Mix the oil vinegar mustard honey and shallot together in a jar add salt pepper pop lid on and shake vigorously til emulsified then add the chopped cooled walnuts and drizzle all over the salad .