4 x 175g salmon fillets

300ml light chicken stock

Peel from 1 lime

12 white peppercorns

500g tiny new potatoes, cooked

150g edamame beans

3 sliced spring onions

Handful watercress

Dressing – 100g mayo

50ml rice vinegar

30g wasabi paste

75g set sour cream

Water to thin if necessary

Garnish with sesame seeds


1. Bring the stock, lime etc to a simmer, add the fish in a single layer (make sure the fish is covered, if not add more stock) Simmer for 12mins, remove and cool.

2. Dressing – whisk together (add more wasabi if you want more of a kick).

3. Flake the cooled salmon into big chunks, add to the spuds, add the edamame, toss in the dressing.

4. Finally add the watercress, garnish with sesame seeds.