This light, healthy salmon salad is best served on a summer's evening with a glass of dry white wine. The brilliance of this recipe is the poaching liquid, which contains Pernod, white wine and sprigs of lemon thyme and dill.

1. Hard boil the 4 eggs first, these will be used in the salad.

2. Season the salmon with the salt and pepper. Place the lemon peel, lemon juice, thyme sprigs, dill sprigs, lemon thyme sprigs, lemon slices, star anise and shallots in a pan along with the white wine, Pernod and fish stock. Bring to a simmer and cook for 5 min before adding the seasoned salmon.

3. Poach the salmon for 3-4 min, then turn the fillets over and cook for 3-4 min longer. Remove the fillets from the poaching stock and place them on a warm plate. Cover with foil to keep them warm while you make the salad.

4. For the salad, simply place the watercress in a bowl and add the olive oil, shallots, lemon juice and seasoning.

5. To serve, put some watercress salad in individual bowls, garnish with a hard boiled egg in each bowl. Slice the salmon up into small pieces and add to the salad.

Enjoy!