Seared Salmon, Tarragon Butter and Warm Potato Salad

Tarragon butter: Finely chop the tarragon and combine with the remaining ingredients. Season well. Refrigerate to firm up a little. Spoon onto a piece of foil and roll up into a log. Refrigerate or freeze until firm.

Potatoes: Scrub the potatoes and cut into chunks if large. The potatoes can be cooked either in a steamer or in a saucepan of boiling salted water until tender. Drain well and cut into bite sized pieces. Place in a large bowl and add the celery, cornichons and the capers.

Dressing: Whisk the oil, vinegar, mustard and garlic together in a bowl and season well. Pour the dressing over the hot potatoes and gently combine. Set aside for the flavours to mingle.

Salmon: Dry the skin of the salmon with paper towels then season with salt and freshly ground pepper. Heat a little oil in a non-stick sauté pan until hot then add the salmon skin side down. Cook until the skin is crisp then turn over and cook for another minute or until cooked to your liking.

To serve: Mix the herbs through the potato salad. Place on a serving platter and lay the salmon on top. Cut 4 slices of tarragon butter 1⁄2 cm thick and place on top of each piece of salmon. Serve with fresh asparagus, green beans or a butter leaf salad. Serves 4

Cornichons: Simply the French name for gherkins, cornichons are particularly small – usually no more than 4 or 5 cm long. Available from supermarkets or specialty food stores.