4 salmon fillets
grated zest and juice of 1 lemon
2 large sprigs of dill
1/2 tbsp mixed peppercorns
2 bunches watercress
1 X 200g (8oz) carton creme fraiche
25g (1oz) chives
salt and pepper
Place the fillets into a large flat pan with the lemon zest and juice, dill and peppercorns.
Barely cover with water and bring slowly to the boil.
Turn off the heat and allow the salmon to go cold in the liquid.
Liquidise one pack of watercress with the creme fraiche and chives and season to taste.
Lift out the salmon and serve with the sauce, new potatoes and a watercress salad.