Beautiful served hot or cold, this poached salmon makes a stunning yet stress-free centrepiece for a buffet lunch
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Salmon & chive pâté
If you have leftovers mash 200g poached salmon with a 200g tub of soft cheese and juice ½ lemon. Add 1 tbsp snipped chives, 2 chopped spring onions and 1 tbsp chopped cornichons. Chill. Serve with toasted crusty bread.