Slow Cooker Poached Salmon

Cut a thick slice off the lemon.

Heat a shallow pan of water to a simmer. Put in the lemon slice, peppercorns, and a pinch of salt. Cook for 2 minutes and then pour into a slow cooker.

Position the salmon fillets in the slow cooker. Cover with a lid and cook on a low setting for 4 hours until the salmon is cooked through.

Meanwhile, roughly grate the potatoes and dry well using a clean tea towel. Once dried, place in a bowl and add the onion, parsley and seasoning.

Heat together half the oil and butter in a large frying pan set over a medium heat. Drop generous tablespoons of the potato mixture into the pan, placed in mounds and spaced apart.

Gently flatten the mounds using a spatula or fish slice. Cook for 5-7 minutes until browned underneath.

Flip the rostis and cook the other side for 3-4 minutes until lightly browned.

Toss together the cherry tomatoes, coriander, chilli, avocado, onion, Tabasco, garlic, and olive oil in a mixing bowl. Squeeze in the juice from the remaining lemon and season to taste with salt and pepper.