POACHED SALMON, POTATO & WITLOF

SERVES 4 PREP 30 MINS + RESTING COOK 10 MINS PER SERVE 1264kj COST

1 large fennel bulb, trimmed, shaved, fronds reserved 1 large lemon, rind strips, juice 2 parsley stalks 1 tsp black peppercorns 400g skinless salmon fillets 150g baby new potatoes 1 green witlof, leaves separated 50g mixed salad leaves ½ cup halved seedless green grapes 3 eschalots, sliced 1 bunch dill, fronds picked 1 tsp capers

DIJON DRESSING

¼ cup reduced-fat mayonnaise 1 tbsp lemon juice 1 tsp Dijon mustard

1 Add enough water to a deep frying pan to half fill. Add fennel fronds, lemon skin and juice, parsley stalks and peppercorns. Bring to boil on medium.

2 Reduce heat to low. Add salmon and simmer gently 10 mins. Remove from heat and set aside 5 mins.

3 Meanwhile, in a small saucepan of boiling salted water, cook potatoes 8-10 mins until tender. Drain, cool, slice.

4 DIJON DRESSING In a jug, stir all ingredients together. Season.

5 On a serving platter, arrange shaved fennel, potato, witlof, salad leaves, grapes, eschalots, half dill and flaked salmon. Scatter with remaining dill and capers, and drizzle with dressing to serve.