Instructions: 1 Beat the seasoned egg yolks whilst drizzling in the oil until thick and glossy. Add the lemon and continue whisking.

For the Green Bit:
1 Remove all the stalks before weighing and blend all the herbs in a processor, using cheese cloth to extract as much liquid from the mix as possible.

2 Warm the liquid on a low heat and before it starts to simmer, take off the heat and strain through the cheese cloth stretched over a bowl. When well strained, take the puree left behind on the cheese cloth and mix with the mayo.

For the Smoked Fish Salad:
Arrange the salad and fish, and dress with the green mayo before serving.

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