Instructions: Place the stock, wine and pepper in a large saucepan or skillet and bring to the boil.

Season the salmon with salt and pepper then place all the pieces in the stock mixture, making sure they are all under the liquid. Turn the heat off and allow all the fish pieces to "cook" slowly for 10 minutes. Return the pan to the heat and start to bring the stock to the boil, as soon as bubbles appear at the edge of the pan remove the fish and place on a platter and cool.

(Reserve poaching liquid for another use, perhaps as stock for risotto or soup).

To make the sauce, mix the sour cream, yoghurt, mustard, lime juice, zest and honey together until well combined. To serve, drizzle some of the sauce over the fish and sprinkle a generous amount of chives over the top.

Serve on a bed of saffron rice with asparagus spears on the side.

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