•  6 baby (chat) potatoes, thinly sliced
•  2 x 150g salmon fillets, pin-boned+
•  2 Lebanese cucumbers, thinly sliced
•  1 bulb baby fennel, thinly sliced
•  1 x 250g cherry tomatoes, halved
•  2 tablespoons malt vinegar
•  sea salt and cracked black pepper
•  lemon wedges, to serve

  Place a large saucepan half filled with water over high heat and bring to the boil. Line a steamer with non-stick baking paper. Arrange the potato slices in the base of the steamer, top with the salmon, place on top of the saucepan and cover with a tight-fitting lid. Steam for 8–10 minutes or until the potato is tender and the salmon cooked through. Flake the salmon and place in a dish with the potato, cucumber, fennel, tomato, vinegar, salt and pepper and toss to combine. Serve with lemon wedges. Serves 4.

  + Ask your fishmonger to pin-bone the fish for you, or run your fingers along the fish and remove any protruding bones with kitchen tweezers.