Poached salmon, prawn, pea shoot and Jersey Royal Salad with yoghurt and dill dressing | Therapeutic

Ingredients

• 700 g poached salmon fillet (or salmon trout)
• 200 g cooked peeled tiger prawns
• 400 g Jersey Royal new potatoes
• 2 large spring of mint
• 1 bunch of spring onions, thinly sliced at an angle
• 70 g pea shoots or watercress
• 250 ml Greek yoghurt (or buttermilk)
• 1 juice of one lemon
• ½ bunch of dill, finely chopped, save a few sprigs for garnish
• 3 tbsp poaching broth (see how to make Court bouillon)
• 75 g gherkins, roughly chopped (plus a few more for garnish)
• 2 tbsp Dijon mustard
• salt and pepper
• 600 ml water
• 120 ml white wine vinegar
• 1 onion sliced
• 2 carrots roughly chopped
• handful of fresh herbs
• 1 tbsp black peppercorns