Base your portions on 100g of hot smoked salmon per person – it really is very meaty and rich!

Make your favourite french dressing – I tend to use oil, french mustard and lemon. I tinker ’til it tastes about right. It is often easiest in a jam jar so you can give it a good shaking.

Then boil some new potatoes – hopefully from your garden! – but British if not. Drain when ready and pour over some of the dressing at that point. It really sticks to the warm spuds.

After that, the rest of the salad is down to you. I love heritage tomatoes, kalamata olives, thinly sliced red onion, cooked french beans and hard boiled eggs, sliced in quarters.

Arrange on the plate with a decent jug of dressing on the side. Sit back with a chilled glass of Chablis (provided by your adoring public) and graciously accept the compliments.