Method

1. For the champ-style sauce: in a small saucepan, cover the chopped potatoes and onion with cold salted water. Bring to the boil over a medium heat and simmer for about 10 minutes, until the potatoes are tender.

2. Drain the potatoes well and tip them back into the pan, pour the cream over and return the pan to the heat. Once the cream begins to boil, remove from the heat and transfer this potatoes and cream mixture into a blender or food processor. Blend to make a smooth purée.

3. Season, to taste, with salt and freshly ground white pepper and keep warm. For an even more liquid consistency, make the champ in the same way, but with just 200g of potatoes.

4. For the sautéed salmon: check that the salmon fillets are boneless. If there are any bones remaining, remove them with a pair of tweezers.

5. In a large frying pan, heat the oli over a high heat and tilt to coat the pan. Season the salmon fillets with salt and freshly ground white pepper. Fry them quickly for about 2 minutes on each side and keep warm.

6. To finish the champ-style sauce, stir the chives into the potato purée, and spoon generously onto warm plates. Place a salmon fillet on top of each serving of sauce and add a few salad leaves tossed in vinaigrette. Garnish with more chives and serve.