Salmon, Watercress, Fennel and Baby Beetroot Salad With Lemony "Caviar" Dressing

Ingredients

• 4 teaspoons arënkha msc caviar substitute 
• 12  baby beets cooked
• 1  bay leaves 
• 4 servings pepper black freshly ground
• 6 tbsp olive oil extra virgin 
• 1 head fennel bulb finely sliced
• 2 tbsp juice of lemon 
• 16 oz salmon fillet skinless
• 4 servings tarragon 
• 9 servings tarragon 
• 1 bunch watercress dried washed picked over
• 1 tablespoon wine 

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. Place the salmon in a pan, cover with water, and add the wine, bay and tarragon stalks. Bring to the boil and then immediately turn off and leave for a couple of minutes to cook in the residual heat.
2. Remove to a plate with a slotted spoon and leave to cool before flaking into large pieces.Make the dressing by lightly whisking the olive oil and lemon juice together. Stir in the Arnkha MSC and season with some black pepper.Next, arrange the watercress, beets and fennel in 4 shallow salad bowls, then add the salmon and tarragon.
3. Drizzle over the Arnkha MSC dressing and serve.