4 pieces salmon fillet, about 200 g each
Parsley stalks, lemon slices and peppercorns
600 g small new potatoes
200 g frozen broad beans
100 g frozen peas
1 small ripe avocado
Grated rind and juice 1 lime
4 tbsp mayonnaise
2 tbsp cream
1 tbsp snipped chives
1 tbsp chopped parsley
1 clove garlic, crushed
Salt and pepper
Lime slices and chives to serve

Put the salmon into a large frying pan with a lid and add enough water to come half way up the fish. Add a few parsley stalks, three or four lemon slices and about a dozen peppercorns and bring to the boil. Lower the heat, cover the pan and cook for two minutes, then turn off the heat. Leave the fish, still covered, to cool in the fluid, then put it on to a dish, cover with clingfilm and chill in the fridge.

Scrub the potatoes and cook in boiling salted water until just tender. Drain them and put them into a bowl, cover and chill. Cook and cool the broad beans, then slip them out of their skins. Cook and cool the peas and add them to the beans.

Halve, stone and peel the avocado, then mash it well with the rind and juice of the lime. Stir in the mayonnaise, cream, chives, parsley and garlic and season to taste with salt and pepper. Quarter the potatoes, add the beans and peas, then add about half the dressing and toss it all gently together.

Serve the salmon with the potato salad, garnish with lime slices and chives and serve the remaining dressing separately. (Serves 4)