Jo Pratt's poached salmon salad

I love making this salad for an elegant alfresco lunch or dinner with friends. It can be prepared ahead of time and even better, as a bottle has to be opened for the recipe, it gives me the perfect excuse to enjoy a glass of Freixenet fizz while I get myself ready!

• Serves: 6

What you need:

• 6 x skinless salmon fillets
• Butter for greasing
• 250ml Freixenet Cordon Negro
• 1 bay leaf
• Small bunch of dill
• 2 shallots, peeled and sliced
• 450g fresh podded broad beans
• 100ml mayonnaise
• 2 tsp Dijon mustard
• 500g cooked new potatoes, halved or quartered
• 4 spring onions, finely sliced
• Small bag of pea shoots or watercress sprigs
• Lemon wedges to garnish

What you do:

1. Season the salmon fillets with salt and pepper.
2. Smear a little butter on the base of a large frying pan, and sit in the salmon. Slowly pour in the Freixenet and add the bay leaf, half of the dill and the shallots. Bring to a simmer, spoon some Freixenet over the salmon then cover with a lid. Poach for about 8-10 minutes until the salmon is cooked through.
3. Remove the salmon from the pan and boil the poaching liquid until it reduces in quantity by roughly one half. Leave both the salmon and poaching liquid to cool.
4. Cook the broad beans in boiling salted water for just a few minutes, then drain and rinse under the cold tap to cool. If you have the time it is well worth removing the greyish skin from the broad beans, revealing the bright green bean inside.
5. To make a dressing, mix together the mayonnaise and Dijon mustard then add enough of the cooled poaching liquid to make a loose dressing, with the consistency of pouring cream. Chop the remaining dill, season with salt and pepper and mix.
6. The broad beans, potatoes and spring onions can now be mixed with the dressing. Add the pea shoots or watercress and then flake in the salmon. Gently mix together. Serve on a plate to share or on individual plates with lemon wedges on the side.

Cook's tip:

Cava recommendation

I'd recommend drinking Freixenet Cordon Negro with Freixenet Poached Salmon Salad with New Potatoes and Broad Beans, it's clean on the palate and refreshes the flavours of the fish.

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