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

200g mayo

100ml buttermilk

20g chives, snipped

20g tarragon

20g parsley

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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