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Preparation time: 15 minutes
Cooking time: 10 minutes plus 40 minutes cooling time

4 salmon fillets
grated zest and juice of 1 lemon
2 large sprigs dill
½ tbsp mixed peppercorns

For the sauce:
2 x 85g/3oz packs watercress
1 x 200g/8oz carton creme fraiche
25g/1oz chives
salt and pepper

Place the fillets into a large flat pan with the lemon zest and juice, dill and peppercorns. Barely cover with water and bring slowly to the boil. Turn off the heat and allow the salmon to go cold in the liquid.

Liquidise one pack of the watercress with the creme fraiche and chives and season to taste. Lift out the salmon and serve with the sauce, new potatoes and a watercress salad.
Nutrition
portions: 4
calories: 440
fat: 33g
saturated fat: 13g
carbohydrate: 3g
protein: 34g
fibre: 1g
salt: 0.6g

 
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