Ingredients

• 10 new potatoes
• peeled
• 100-150ml/3½-5fl oz milk
• 100-150ml/3½-5fl oz olive oil
• 1 garlic clove
• crushed
• pinch salt flakes
• 50g/1¾oz spinach
• 50g/1¾oz watercress
• 50g/1¾oz flatleaf parsley
• leaves only
• 1 small bunch tarragon
• leaves picked
• 1 small bunch chervil
• leaves picked
• 2 basil stalks
• chopped
• 250g/9oz mayonnaise
• 1 lemon
• juice only
• 4 salmon fillets
• skinned

Directions

• For the potatoes
• put all of the ingredients in a saucepan. Bring to the boil and cook for 10–15 minutes
• until cooked through. Strain and reserve the cooking liquid.
• For the sauce verte
• bring a pan of water to the boil and blanch the spinach and watercress. Remove
• plunge into ice-cold water and drain.
• Put the spinach
• watercress and herbs in a blender and blend until fine. Add the mayonnaise and lemon juice and blend until bright green. Season with salt and pepper.
• For the salmon
• heat a griddle pan to a very high heat
• sear the salmon for 3–4 minutes on both sides. Remove the skin before serving.
• Just before serving
• crush the potatoes with a fork adding any reserved liquid to make them as moist as you like.
• Serve the salmon on top of the potatoes and dribble the sauce verte over.