Fondant Potato with Poached Salmon and easy Beurre Blanc

1. Peel the potatoes and cut into cylinders using a small pastry ring.
2. Transfer to a saucepan and half cover with stock and butter, season well then bring to the boil, reduce to a simmer and cook for thirty minutes, basting every now and then and turning over after 20 minutes.
3. Make the beurre blanc by putting the shallots and vinegar into a pan and reducing the vinegar by half. Strain to remove the shallots but keep the vinegar.
4. Return the vinegar to the pan and whisk in the cubes of butter until you have a smooth, shiny emulsion and keep warm, being careful to not over heat the sauce and split while you whisk.
5. Fill another saucepan with a little cold water, wine, parsley, bay leaf, celery and peppercorns.  Bring to the boil, reduce the heat, gently add the salmon and simmer gently for 3 minutes Turn off the heat and leave until ready to serve.

Serve the salmon with the potatoes, the beurre blanc sauce and chives.