Salmon confit and asparagus salad

Very gently cooking the salmon in oil ensures the meat stays meltingly tender for this starter. Use the freshest salmon you can.

SERVES 6 PREP 30min, plus chilling and cooling COOK about 1hr 5min

• 3 skin-on, very fresh salmon fillets

• Zest 1 lemon, plus ¼tsp lemon juice

• 1tsp thyme leaves

• ½ vanilla bean

• 55ml good-quality mayonnaise

• 1-11/2tbsp half-fat crème fraîche

• 375ml olive oil

• 18 asparagus spears, ends removed

• 100g watercress

1 Combine salmon with lemon zest, thyme and a generous pinch of salt and pepper. Cover and chill for 1hr.

2 Slice vanilla bean in half lengthways, scrape out seeds, and put into a small bowl with mayonnaise and crème fraîche. Add up to ¼tsp lemon juice to taste.

3 Preheat oven to 50°C (30°C fan) or your lowest gas mark. Choose a hob-proof and ovenproof baking dish that will fairly snugly fit the salmon in one layer. Add the oil and heat gently on the hob until 50°C when tested with an electric thermometer. Put salmon into dish, skin-side down, so it is submerged in the oil. Transfer the dish to a shelf in middle of oven. Cook for 45min, until salmon is cooked. To test, gently lift it out of oil with a fish slice and press firmly on fillet – the flesh should flake easily and fall apart. If there is resistance, return to oven for another 5min.

4 Meanwhile, bring a pan filled with salted water to the boil. Boil asparagus for 2min, then drain and plunge into a bowl of ice-cold water.

5 Gently remove salmon from oil with a fish slice and transfer to kitchen roll to drain. Allow to cool, remove skin, then gently flake. Slice asparagus spears in half lengthways. Arrange flakes, asparagus and watercress on plates, and dress with vanilla mayonnaise.

PER SERVING: CALS 278; FAT 22G; SAT FAT 4G; CARBS 2G ➺

‘A light and colourful spring starter’