Dill-poached salmon with creamy potato salad

1. Boil the potatoes in a large pan of salted water for 15-20 minutes or until tender.  Drain and leave to cool. Cut into thick slices.

2. Place the wine, half the dill, leek, coriander seeds and salt into a large deep roasting tin or fish kettle. Bring to a vigorous boil over a high heat.

3. Carefully slide the fish, skin-side down, into the boiling stock. Top up with enough boiling water to cover the fish. Bring back to a very gentle simmer, then cover with foil or a lid and cook for 5 minutes. Remove from the heat and leave, still covered, to rest for at least 20 minutes or until cooked throughout and just warm. Remove from the liquid.

4. Meanwhile chop the remaining dill leaves very roughly, discarding the stalks. Mix with the onion, vinegar, sugar and lemon juice. Season and leave to marinate for 20 minutes. Strain, then add the onion and dill to a large bowl with the cooled potatoes, crème fraîche and horseradish. Fold together. Serve with the salmon (discarding any skin), and sprinkle more chopped dill over the potatoes. Delicious with dressed salad leaves, such as Waitrose Beetroot Salad.