Gently poached salmon with summer vegetables - perfectly lovely to serve cold for a picnic in which case you might want to fold chopped chervil into Yeo valley crème fraiche as it would go well with salmon and cold new potatoes.

Ingredients - serves 4 4 x 200g fillets of Loch Duart salmon 300-400ml Eleanthos olive oil 4 small fennel bulbs 400g small new potatoes 1 tbsp chopped chervil dressing: 1 lge tsp Dijon mustard 1 tbsp white wine vinegar 1 tbsp Essential sunflower oil 1 tbsp Eleanthos olive oil

Method

1 Choose a pan into which the fillets of salmon can all be fitted snugly and pour in half the olive oil. Lower the salmon in and top up with more oil to barely cover them. Place over a low heat and gradually bring the oil to 60°C, turn to the lowest heat possible and poach gently for 10 minutes. Remove with a slotted spoon and keep warm.

2 Trim and halve the fennel bulbs then steam for 8-10 minutes until tender, pat dry. Oil a griddle then place cut side down for about 4 minutes until colouring, season with salt and pepper.

3 Make the dressing by first mixing Dijon mustard and vinegar to a thick paste, then briskly stir in the oils to make a thick golden emulsion.

4 Boil new potatoes in salted water, drain and toss in Dijon mustard dressing. Divide between 4 plates and serve with salmon fillet and fennel with a light scattering of chopped chervil over all.