Samphire tartar sauce, you will need – 500ml sunflower oil, 2 egg yolks, ½ lemon, 1 tsp of Dijon mustard, a dash of white wine vinegar, salt & pepper

Beat the 2 egg yolks until smooth

Add the dollop of Dijon mustard and mix well

Add a little amount of oil at a time whilst continuously whisking

Add a cap full of white wine vinegar

A squeeze of lemon juice, then season!

Finally dice a small handful of samphire, capers and 3 gherkins, mix with the mayonnaise, juice of half
lemon for seasoning!

Season the salmon fillets and place into a pan on a medium to high heat and seal on either side for 2
minutes

Add a knob of butter and cook for a further 1 minute either side whilst basting the salmon

Finally add a squeeze of lemon juice and remove from the heat

For the sea vegetable, radish & asparagus salad you will need a large handful of sea beets, a
small handful of salty fingers & sea aster, 4 radishes, 4 asparagus spears, 1 orange and cold pressed
rapeseed oil

Throw all ingredients together and add tartar sauce