A whole poached salmon makes a spectacular centrepiece for ... If you haven't got one a large roasting tin will do fine. Add enough cold water to cover the fish (it must be covered).

Drain and refresh under cold water. Cut into small pieces ... If you want to get ahead, the salmon can be poached up to 8 hours in advance, and the dressing can be made up to a week in advance.

Smoked salmon alongside baby greens, jammy eggs, and a warm bacon-shallot vinaigrette make for an upgraded take on the ...

Only half of the poached salmon and crushed potatoes are used here ... boil for 1 minute or until well wilted. Drain, run under cold water, squeeze dry in handfuls. Place in a small food processor ...