Salmon salad with buttermilk dressing

Method

1. For the buttermilk dressing: Combine the buttermilk, cream, garlic, spring onions, chervil and some freshly ground black pepper in a small bowl and set aside until needed.

2. Cook the potatoes in their skins in a large pan of boiling salted water until tender. Drain and add a knob of butter, then set them aside until needed.

3. Season the salmon well with salt and freshly ground black pepper. Heat a knob of butter in a frying pan and cook the salmon over a high heat for 2 minutes on each side, until it is really well coloured. Reduce the heat, cover the pan and let the salmon finish cooking in its own juices.

4. In a separate pan, cook the bacon for 2 minutes, then add the green beans.

5. Break the salmon up into very large flakes (you can either include the skin or discard it) and put it into a serving bowl.

6. Add the potatoes, bacon, watercress and beans and toss gently until combined. Drizzle over the buttermilk dressing and toss again.

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Ingredients

500g jersey royals, or other small waxy Potatoes
Butter, for frying
200g salmon fillet
8 rashers streaky bacon, chopped
200g green beans, topped and tailed
300g Watercress, picked
1 1/2 tbsp groundnut oil, or other mild oil

For the buttermilk dressing

375ml Buttermilk
6 tbsp whipping cream
1 garlic clove, finely chopped
4 Spring onions, finely sliced
4 tbsp chervil, finely chopped

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