- 200g new potatoes
- Extra virgin olive oil
- 150g peas
- 400g broad beans
- 1 bunch of asparagus
- 1 avocado, ripe
- 1 lemon, juiced
- 1/2 small red onion
- 2 vine-ripened tomatoes
- 1 tbsp of coriander, chopped
- 8 quail eggs, to serve
- 4 salmon fillets, skinless and boneless
- Mixed salad leaves, to serve
- Simmer the potatoes in salted boiling water until tender. Drain, slice into 1cm slices and dress with some olive oil and seasoning. Keep warm.
- Meanwhile, pod the peas and broad beans. Cook in salted boiling water until just cooked and refresh in iced water. Blanch the asparagus in salted boiling water until just tender and refresh in iced water.
- Dice the avocado and season with sea salt and lemon juice. Finely chop the red onion and add to the avocado. Quarter the tomatoes and remove the seeds and core. Finely dice the flesh and add to the avocado mixture with the chopped coriander. Stir to combine and season to taste.
- Submerge the quail eggs in boiling water for 90 seconds, then drain and refresh in iced water. Once cold, peel very carefully and set aside.
- Season the salmon and heat 1 tsp of oil in a non-stick frying pan over a medium heat. Once hot, add the salmon skin-side down and cook for 3 minutes. After this time, flip over and cook for 30 seconds, or until cooked through but still pink in the centre.
- To serve, divide the potatoes between plates and place the vegetables on top. Add a mound of the avocado salsa to each plate, top with a piece of salmon and dress with salad leaves. Serve immediately.
Recipe by Michael Caines, courtesy of greatbritishchefs.com