2 skinless wild salmon fillets

2 tbsp tarragon , chopped

2 tbsp flat-leaf parsley , chopped

2 tsp Dijon mustard

2 tbsp white wine vinegar

2 tbsp olive oil

watercress and new potatoes, to serve



Bring a shallow pan of water to a simmer. Drop in the salmon, put a lid on the pan and cook for 5-6 minutes.

Put all the other ingredients in a small food processor and whizz until smooth (if it’s too thick, add a splash of water).

Lift the salmon up and drain.

Serve the salmon with potatoes, watercress and the sauce.