Poached Salmon & Potato Salad with Crème Fraiche

1. Bring a medium saucepan of water to the simmer (if you have some fresh parsley stalks and a small glass of white wine pop into the water too) place the salmon in and leave to simmer for 7 minutes, turn the heat off and leave the salmon in the water until needed.
2. In a second saucepan, cook the potatoes in slightly salted water, for 15-20 minutes, or until soft, remove the potatoes from the water (reserve the water in the pan) and set aside to cool.
3. In a bowl. cook the asparagus and peas in the reserved potato water for 2 minutes.  Drain and leave to cool in the bowl with the potatoes for 5 minutes.
4. In a large bowl add all the dressing ingredients and mix well.  Add the potatoes, asparagus, peas, fennel and seasoning then mix gently.
5. Remove the salmon from the water, flake over the salad and serve with the watercress and fresh bread.

Tip:

To speed up cooling down the potatoes, remove from the pan and spread onto a tray in a single layer and leave to cool. 

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