Place the salmon in a non-metallic bowl and cover with the lime juice.

Cover and leave to marinate in the refrigerator for 25 minutes.

When ready to serve, drain the salmon, add the spring onions, celery and coriander and mix well.

Garnish with the watercress and serve.

For hot-smoked salmon salad, blanch 200 g (7 oz) trimmed asparagus in a saucepan of boiling water for 1–2 minutes, then drain and refresh under cold running water.

Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon lime juice, 1 teaspoon gluten-free wholegrain mustard, ½ teaspoon clear honey and 1 deseeded and diced red chilli in a small bowl.

In a large bowl, toss together 400 g (13 oz) flaked hot-smoked salmon, 4 sliced spring onions, a small handful of coriander leaves, 100 g (3½ oz) sliced radishes, 250 g (8 oz) mixed salad leaves, 12 halved baby plum tomatoes, the cooked asparagus and the salad dressing.

Divide between 4 plates and serve immediately with lime wedges.