SALMON CONFIT SALAD

Preparation 30 minutes, plus chilling and cooling Cooking around 1 hour 5 minutes

Very gently cooking the salmon in oil ensures it stays meltingly tender. Use the freshest fish you can find.

4 SKIN-ON, VERY FRESH SALMON FILLETS ZEST OF 1 LEMON, PLUS ¼ TSP LEMON JUICE 1 TSP THYME LEAVES ½ VANILLA BEAN 75ML GOOD-QUALITY MAYONNAISE 1-2 TBSP HALF-FAT CRÈME FRAÎCHE 500ML OLIVE OIL 24 ASPARAGUS SPEARS, ENDS REMOVED 125G WATERCRESS

1 Combine the salmon fillets with the lemon zest, thyme leaves and a generous pinch of salt and pepper. Cover and chill for 1 hour.

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

3 Preheat the oven to 50°C (30°C fan) or your lowest gas mark. In a 1-litre hob-proof and ovenproof baking dish, heat the oil gently on the hob until 50°C when tested with an electric thermometer. Put the salmon into the dish, skin-side down, so it is submerged in the oil. Transfer the dish to a shelf in the middle of the oven and cook for 45 minutes until the salmon is cooked. To test, gently lift it out of the oil with a fish slice and press firmly on the fillet – the flesh should flake easily and fall apart. If there is any resistance, return to the oven for another 5 minutes.

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

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