Seared salmon with apple and radish salad

Start by making the apple salad. Cut the apples very thinly into discs using a mandolin or sharp knife. Cut into matchstick size pieces and put in a bowl

Cut the radishes and the Japanese radish in the same way and mix together gently with the apples, chopped chives and walnut oil. Season to taste

In a separate bowl, mix the mayonnaise and mustard thoroughly. If the flavour of the English mustard is too strong for your taste add a little more mayonnaise and a few drops of lemon juice

Heat a non-stick frying pan to a medium heat and add the rapeseed oil. Season the salmon fillets with salt and pepper on the flesh side and place them in the frying pan skin side down

Gently apply pressure with a fish slice or the back of your hand to ensure the salmon remains flat within the frying pan

After about 4-5 minutes check if the skin of the salmon is starting to crisp up. If it is, turn the salmon over onto the flesh side, reduce the heat slightly and continue cooking for a further 4-5 minutes

Remove from the frying pan and squeeze a little lemon juice over the salmon

To serve, place a pile of the radish and apple salad at the top of four plates. Spoon a pool of the mustard mayonnaise at the bottom of the plate and sit the seared salmon on top