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.