Ingredients

• 1 fennel bulb
• including leaves
• 2 tbsp sea salt
• 1 tsp white peppercorns
• 2 bay leaves
• 4 x 175g/6oz salmon fillets
• 300g/10½oz fine beans
• cooked
• 200g/7oz sugar-snap peas
• cooked
• salt and freshly ground black pepper
• 3 plum tomatoes
• 2 anchovy fillets (either salted or fresh)
• 1 onion
• finely chopped
• 2 limes
• juice only
• 50ml/2fl oz groundnut oil
• small handful basil leaves
• torn
• 1 red chilli
• deseeded and finely chopped
• splash Thai fish sauce
• 30g/1½oz roasted peanuts
• crushed

Directions

• With a sharp knife or scissors
• remove the leaves from the fennel. Place it
• along with the salt
• peppercorns and bay leaves
• in a saucepan with about 600ml/1 pint of water. Set aside the fennel bulb to use later.
• Bring to the boil and then remove from the heat.
• Carefully add the salmon to the pan. Cover and leave for 15 minutes
• then remove the salmon and allow to cool.
• To make the dressing
• place the plum tomatoes
• anchovy fillets
• chopped onion
• lime juice
• groundnut oil
• basil leaves
• red chilli
• fish sauce and roasted peanuts in a blender
• then pulse to a slightly chunky paste.
• Add the fennel bulb to a saucepan of boiling water
• cook for a few minutes until softened
• then finely slice it and place in a large bowl.
• Break the salmon into large chunks
• then toss with the fennel. Add the beans and sugar snaps
• and salt and freshly ground black pepper to taste.
• Pour over the dressing and arrange on a serving plate. Serve straightaway.