Place a pot of salted water onto the stove and add the potatoes. Bring to the boil over a high heat and cook until the potatoes are tender.
Meanwhile – bring another pot of salted water to the boil and blanch the green beans for 1 minute. Remove with a slotted spoon, refresh in iced water and set aside. Use the same water to soft boil the eggs for 3 minutes. Remove from the water and place in the fridge to cool before peeling.
To cook the salmon – place some vegetable oil into a pan over a high heat. Fry the salmon, skin-side down, for 2-3 minutes. Turn and cook for a further 1-2 minutes, then remove from the pan and rest. Slice the kipfler potatoes, add to the pan and fry until golden.
Meanwhile – cut the tomatoes into various shapes and set aside. Pick the leaves from the lettuce, witlof, watercress and chervil, wash well and dry on paper towel. Dice half the olives and stir through the olive oil to make a dressing. Season to taste with salt and pepper.
To serve – arrange the salad leaves and green beans onto each plate, topped with the tomato pieces. Place a portion of salmon onto each plate, followed by the potatoes, sliced olives and the soft boiled eggs, cut in half. Finish with a spoonful of olive oil dressing and a sprinkle of black sesame seeds.
4 x 100g Atlantic salmon fillets
4 free range eggs
20 Kalamata olives, pitted & sliced
4 kipfler potatoes, washed
20 green beans, trimmed
20 heirloom cherry tomatoes
1 green oak lettuce
1 head red witlof
1 bunch watercress
1 bunch chervil
60ml extra virgin olive oil
salt & pepper
black sesame seeds