Wild salmon

Apr 13, 2024 | bbc.co.uk | Adam Byatt |Georgina Hayden |Wild salmon |Candice Brown

Blanch the broad beans and asparagus in boiling water for 1–2 minutes. Place in very cold water to refresh. Make the salad cream in a food processor. Blend the eggs, sugar, salt and vinegar with 100ml/3½fl oz water, then slowly pour in the oil with the blender on. Once the ingredients are fully combined, finish with the cream and pass the dressing through a sieve. Reserve and set aside. Shred the chicken breasts into strips and set aside. Pick the leaves from the Little Gems and transfer to iced water.