Salmon sandwich with wild fennel mayonnaise

Serves 4

You could add a salad leaf to the sandwich, such as watercress or pea shoots (Jason Lowe)

I remember eating canned salmon sandwiches as a kid and thought that it was a bit special – though, of course, good-quality farmed tinned salmon is plentiful these days; and even fresh salmon is hardly regarded as a treat. You could also add a salad leaf to this sandwich, such as watercress or pea shoots.

400-450g salmon fillet, skinned and boned
Salt and freshly ground black pepper
2tsp white wine vinegar
6-7tbsp mayonnaise
1tbsp chopped wild fennel
Juice of half a lemon
8 slices of granary bread
Softened butter for spreading

Place the salmon in a saucepan, cover with water, season well and add the vinegar. Bring to a simmer and cook on a low heat for 2 minutes, then remove from the heat and leave the salmon to cool in the liquid.

Once cool, drain and pat dry the salmon fillet on some kitchen paper. Whisk the fennel and mayonnaise together and add enough lemon juice to taste and season if necessary.

Break the salmon into large flakes and fold in the mayonnaise. Butter the slices of bread and spoon the salmon mixture on to four slices and lay the other four on top.

Cut into two or into quarters.