Grill 350g of salmon fillets and flake into small pieces. Cook 225g small new potatoes, 110g French beans and 12 quail eggs. Allow them all to cool. Once cooled, mix them all together, along with 110g cherry tomatoes and 150g salad leaves. Divide onto 4 plates, spoon on some Onuga and drizzle with French dressing (2 tbsp white wine vinegar, 1 tsp Dijon mustard, 6 tbsp extra-virgin olive oil, salt and black pepper).

Boil or steam some French beans and asparagus. Sear 4 salmon fillets in a very hot frying pan or griddle for about 3 minutes on each side. Remove from heat and keep warm. Reduce 150ml white wine, 2 tbsp lemon juice and a tsp of powdered vegetable stock until syrupy. Add 1 tbsp double cream (optional) and boil until thickened. Beat in 225g unsalted butter, little by little until the sauce is slightly thickened. Remove from the heat, season and add a dollop or two of Onuga. Place beans and asparagus in the centre of four plates, top with a salmon fillet each and pour the Onuga sauce over each one.

Tip: To serve top with a teaspoon of Onuga and a wedge of lemon.