Salmon brioche rolls

1 Take a small to medium sized pot and fill it two-thirds full with water. Add some salt and bring to a simmer, then lower the salmon into the water.

2 Poach for no more than one minute before removing from the heat and allowing to cool in the water.

3 Remove the salmon, then pick out any skin and bones. Flake the salmon into a bowl, then add the smoked salmon, crème fraiche, horseradish, chives, dill, lemon and seasoning. Fold everything together gently. Divide into the brioche rolls and away you go.