Instructions: First, marinate the salmon. Rub the sea salt into the salmon then sprinkle the peppercorns over. Cover and place in the fridge for four hours.

Preheat the oven to 200 c. Place the heat beads over a wire rack and place the rack over a gas flame until the heat beads are red hot. Line a metal baking dish with foil then toss in the heat beads. Cover with the sprigs of thyme and rosemary, peppercorns, cloves and sugar. Very quickly, place the baking dish on the bottom of the oven and the fish (on a wire rack) on the top shelf.

Close the oven door and let the fish smoke for 10 minutes. (there will be lots of smoke so leave doors or windows open).

To make the soup, heat the butter and add the chopped onions, leeks, potatoes, nutmeg and thyme and cook for 10 minutes. Add the chicken stock and simmer for 1 hour. Remove the thyme then puree the soup until smooth. Season to taste with salt and pepper then bring the soup to a slow simmer. Add the cream and Noilly Prat and add the chopped chives.

To serve, cut the fish into finger-size pieces and re-warm if necessary. Spoon the broad beans in the centre of a sloped bowl and place the fish on top.

Drizzle around the truffle oil (if using) then at the table, pour around the vichyssoise.

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