Poached wild salmon

Pour the white wine into a large pan, big enough for the fish, and add enough boiling water so that it will cover the fish. Add the carrots, fennel, celery, thyme, parsley, peppercorns, onions, lemon, salt and white wine.

Place the salmon in the water; cover in tin foil and simmer on a low heat for 10-15 minutes. Take off the heat and leave for a minute, then remove the fish from the water and allow to cool.

Once cool, remove the skin and brown meat and flake the pink flesh into large chunks.

Lemon mayo

For the lemon mayo, mix the mayonnaise, lemon juice and zest, Dijon mustard, extra virgin olive oil and a ladleful of the fish poaching liquor.

Potato salad

Cut the potatoes in half lengthways and boil in a large pot of seasoned water until tender, about 10-15 minutes.

Mix the Dijon mustard, vinegar and extra virgin olive oil, constantly whisking to create a vinaigrette.

Mix the cooked potatoes, chopped spring onions, vinaigrette and season with salt and pepper.

Mushrooms on toast

Wipe mushrooms with a damp cloth, chop and fry in a hot pan in oil, butter, parsley and garlic.

Cut the bread into quarters and brush with olive oil. Place in a hot dry frying pan and cook until golden. Serve the mushrooms on top of the bread, sprinkled with the parsley.

Serve

Serve the poached wild salmon with the mushroom toast, potato salad and a little dressed lettuce. Drizzle with the lemon mayo and sprinkle with a little chopped parsley.