4 x 200g salmon fillets, skinned
600g king prawns, shelled
1l veg stock for poaching
1 leek, sliced
1 stalk celery, chopped
few sprigs dill
1 lemon halved
450g cooked new spuds
half fennel bulb very finely sliced
For the dressing
20g chives, snipped
juice half lemon
100g very crispy streaky bacon, chopped into a crumb
1. Put the poaching ingredients in a baking tray, add the salmon and bring to a simmer. Cook 10 minutes before adding prawns, and then cook for another 10.
2. For the dressing, blend the herbs with the lemon. Now fold in the mayo and buttermilk by hand.
3. Add the dressing to the spuds (you’ll have more dressing than you need).
4. Serve with salmon prawns and topped with bacon crumbs.
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