Poached salmon with salad leaves, potatoes and mayonnaise

For the mayonnaise

Choose a comfortable basin and rest it on a damp cloth to stop it slipping. Work egg yolks with salt and one tablespoon of the lemon juice until smooth. Gradually beat in oil using a wooden spoon or a whisk, adding the first few tablespoons one at a time and beating well after each. Once a third of the oil has been added, the rest can be added in a thin, steady stream, beating all the while. (This is easiest if you have a helper to pour while you beat.) Taste and adjust with more lemon juice, salt and the hot pepper. Refrigerate with plastic film pressed on the surface to prevent a skin forming. Allow to return to room temperature before serving.

For the salmon

Steam potatoes until tender, then strip off the skin while they are hot. Drop each potato into a small bowl and toss with the oil to prevent them discolouring.

Bring two pots of salted water to the boil. Slip the pieces of salmon into one and adjust heat so the water barely shivers. Time for five minutes.

Drop the baby beans in the other pot and boil rapidly until tender. Remove beans once they are cooked and add to the bowl with the potatoes.

Remove the salmon and keep warm for about five minutes. Strip skin and discard.

Arrange the washed and dried greens on a central serving plate. Scatter over the potatoes and beans. Break the fish carefully into chunks and arrange on top of the vegetables. Scatter with the spring onions. Season well with sea salt and freshly ground pepper and drizzle over some mayonnaise.

Serve additional mayonnaise at the table.