Serve the salmon with the potatoes, the beurre blanc sauce and chives.
2 medium Maris Piper potatoes
50ml hot vegetable stock
25g cold butter, cut into cubes
1 small shallot, peeled and finely sliced
65ml white wine vinegar
15g butter
1 small glass of white wine
A few parsley stems for the poaching liquid
1 bay leaf
1 small celery stick
6 black peppercorns
2x 100g fresh salmon fillets
Freshly chopped chives, to garnish