Preheat a water bath to 46°C

Begin by curing the salmon. Combine the salt, sugar and citrus zests in a bowl and mix to combine. Coat the salmon in the citrus cure and set aside for 8 minutes

Wash off the cure thoroughly under cold running water, then transfer the fish to a vac pac bag with a little olive oil. Seal and cook in the water bath for 45 minutes

Once cooked, and while still warm, remove from the bag and flake the salmon into bite-sized pieces. Set aside while you prepare the salad cream

For the salad cream, add the egg yolks to a food processor and start blending. Mix together the remaining ingredients, then slowly add to the egg yolks in a thin, steady stream until the correct consistency has been reached (the sauce should resemble a thin mayonnaise)

In a saucepan, submerge the potatoes in cold water. Add a good few pinches of salt and bring to the boil, continuing to cook for 6-8 minutes until tender but not falling apart or split. Strain, allow to cool, slice in half and set aside

Arrange the flaked salmon onto plates with the new potatoes. Drizzle over some salad cream, season with pepper and garnish with chives, bittercress, rings of pickled shallots and other fresh herbs of your choice