Cucumber and Salmon Soup with Salsa

Peel two of the cucumbers and halve them lengthways. Scoop out and discard the seeds, then roughly chop the flesh. Puree the chopped flesh in a food processor or blender.

Add the yogurt, stock, creme fraiche, chervil, chives and seasoning, and process until smooth. Pour the mixture into a bowl, cover and chill.

Peel, halve and seed the remaining cucumber. Cut the flesh into small neat dice. Mix with the chopped parsley and chilli in a bowl. Cover the salsa and chill until required.

Brush a griddle or frying pan with oil and heat until very hot. Add the salmon slices and sear them for 1-2 minutes, then turn over carefully and sear the other side until tender and charred.

Ladle the chilled soup into soup bowls. Top each portion with two slices of salmon, then pile a portion of salsa in the centre. Garnish with the chervil or chives and serve.