- 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 200g half-fat crème fraîche
- small pack tarragon, leaves only, chopped
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 garlic clove, crushed to a paste
- 400g green beans, trimmed and halved
- 4 salmon fillets
- cooked baby new potatoes, to serve
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
Zest the lemon and cut into wedges. Mix together the crème fraîche, tarragon, garlic, lemon zest and a squeeze of juice, season to taste and set aside.
Bring a large shallow pan of salted water to the bowl and cook the green beans for 3 mins until just done. Remove with a slotted spoon, drain and cool under cold running water before tossing with the crème fraîche mixture.
Bring the pan back to the boil, then turn the heat down to a very gentle simmer and slide in the salmon pieces. Poach for 8-10 mins or until cooked to your liking. Remove from the pan and put on kitchen paper before plating up. Serve with the green beans and baby new potatoes.