Breaking Routine: Poached Salmon Salad with Horseradish Dressing - Turntable Kitchen

Ingredients

• 2 fillets of wild salmon
• 1 carrot, peeled and roughly chopped
• 1 celery stalk, chopped roughly
• a few sprigs of fresh tarragon
• 1-2 bay leaves
• a few black peppercorns
• salt and freshly-ground pepper
• extra virgin olive oil
• juice of 1/2 lime
• bunch of watercress (approximately two handfuls)
• For the dressing: 1 tomato, diced
• 1/2 tablespoon of horseradish (I didn’t have freshly-grated on hand, but use it if you do)
• zest and juice from 1/2 of a lime
• 1 tablespoon of olive oil
• 1/4 cup of creme fraiche or yogurt (I used yogurt)
• sea salt, to taste
• 1 cup of giant white beans, sauteed in olive oil until lightly golden (to serve)