• For Crispy Skin Salmon, pat the fish dry with paper towel to dry the skin *see note and score the skin with a sharp knife. Season.
• Cut out a piece of greaseproof paper to fit the base of a medium fry pan.
• Add oil to frypan and place over medium heat. Place the paper into the pan and immediately place the salmon fillets, skin side down onto the paper.
• Press the fish into the pan with an egg flip or saucepan lid to ensure maximum crispness, and prevent it from curling up. Giving skin 100% contact with the heat of the pan will ensure it’s crisp. If too high the skin will burn before the fish is cooked.
• The fish should remain skin side down for 90% of the cooking time. As the fish cooks the sides of the fillet will change from orange to pink, use the pan juices to baste the fillet.
• When the fish is pink ¾ up the side (this will take about 2 or 3 minutes), add butter and flip the fillet over and cook for another 30 seconds, basting with the butter. Remove from heat.
• For the Sauce Gribiche, soft boil three eggs (place the eggs in boiling water for six minutes and then place the eggs in ice water to stop them cooking).
• Add the chopped cornichons and capers. Add garlic and shallots, along with fresh tarragon, chives and parsley.
• Add a spoonful of Dijon mustard and olive oil then season with salt and pepper. Whisk all the ingredients all together and add vinegar to balance.
• For the Spring Vegetables, blanch baby beans in a large saucepan of boiling water for 2 mins or until just tender, adding snow peas and podded peas during the last minute of cooking. Refresh in iced water, then drain. Add eschallots and a splash of olive oil and sherry vinegar. Season with salt and pepper and toss to combine.
• To Serve, divide vegetables among plates, top with salmon and sauce. Dot over salmon caviar.

*Note, this recipe works best with fresh fillets of salmon, it may stick if thawed from frozen.