Serves 4

2 wild salmon steaks on the bone, weighing about 200-250g each

150g samphire, trimmed of any woody stalks
Half a cucumber
1 shallot, halved, root cut out and thinly sliced
1tsp sugar
1tbsp good quality cider vinegar
1/2tsp mustard seeds, soaked in warm water for 1 hour
1tbsp extra virgin rapeseed oil
1/2tbsp chopped dill
Salt and freshly ground black pepper

For the court bouillon

1 small onion, peeled and roughly chopped
A few sprigs of thyme
A good pinch of fennel seeds
10 white peppercorns
2 glasses of white wine
1 litre water
1/2tbsp salt

Put all of the ingredients for the court bouillon into a non-reactive pan, bring to the boil and simmer for 30 minutes. Drop in the salmon, simmer for 3-4 minutes, then remove the pan from the heat and leave the salmon to cool in the liquid.

Meanwhile, half the cucumber lengthways and scoop out the seeds with a teaspoon. Slice the cucumbers thinly on the bias or using a mandolin with the shredding attachment cut them lengthways into long thin strips. Lay the cucumber on a tray and scatter with a teaspoon of salt, mix well and leave for 30 minutes. Drain any liquid from the cucumber and pat dry with kitchen paper. Mix the cucumber with the dill, shallot, sugar, vinegar, drained mustard seeds and rapeseed oil, mix well and leave to stand for 30 minutes.

Blanch the samphire in boiling water for 30 seconds, drain, refresh under the cold tap, then mix in a little more rapeseed oil and dill, and season to taste.

To serve, remove the salmon from the court bouillon, then with your hands carefully separate the 2 halves of flesh away from the central bone and remove the small central pin bones with your fingers. Remove and cut away the fatty belly and peel away the skin with your hands. Transport the salmon and salad to the beach separately and serve together.