Instructions: Take all the tapenade ingredients, puree and pass through a sieve. Bake the potatoes, just puree, sieve and warm (do not boil) the sauce ingredients.

Spread the tapenade over the salmon, fry in a very hot pan, turn over and bake in a moderate oven for 2-3 minutes.

Blanch, peel and chop the plum tomatoes. Chop and mash the leek, dry and sweat in the butter, scoop out and mash the potatoes, mix with the leek and arrange on a plate.

Pick and chop the tarragon off the stalks. Place the tomato and tarragon in the sauce i.e. serve around the salmon and potatoes.

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