■ Juice of 1 lemon
■ 1 bay leaf
■ 6 black peppercorns
■ 4 salmon steak fillets, 150g (5oz) each
■ c30g (c1oz) rainbow chard
■ 4 hen’s eggs
For the mayonnaise
■ 2 egg yolks
■ 1 tsp Dijon mustard
■ 1 tsp white wine vinegar
■ 100ml (31⁄2fl oz) virgin olive oil
■ 1 bunch lemon balm, c20g (c3⁄4oz), chopped
■ Garden herbs
Bring a pan of water, c10cm deep (c4in) to a simmer. Add the lemon juice, bay leaf and peppercorns. Season the salmon fillets and cook in the simmering water for about six minutes. Once cooked, drain on kitchen paper.
Cut the stalks from the chard and wilt both stalks and leaves in a hot frying pan. Season and keep warm.
Boil the eggs for five minutes then cool in iced water. Remove the shells and set aside.
To make the mayonnaise, put the egg yolks, mustard and vinegar into a mixing bowl and whisk together. Then slowly add the oil until the mixture is thick. Finish with the lemon balm. Check seasoning and set aside.
To serve, put a pile of chard stalks in the centre of the plate and place the salmon on top. Using a piping bag, pipe (spoon if you prefer) large dots of mayonnaise round the edge of the plate. Add two egg halves to each plate and garnish with the chard leaves and garden herbs.