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Poach the salmon; leave to cool.
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Meanwhile make the Tomato and Mint Salad.
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Remove the cores from six tomatoes and quarter.
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Sprinkle with a little salt, sugar and black pepper.
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Toss immediately in a little French dressing; sprinkle with 1 to 2 teaspoons of chopped mint and basil.
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Slice a medium cucumber, sprinkle with salt, 1 to 2 dessertspoons of wine vinegar and plenty of sugar.
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Stir in 2 teaspoons of finely chopped fennel.
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To assemble the Salmon Mayonnaise, put a portion of salmon on each plate when it is just cold.
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Garnish with a little lettuce, pipe some Potato Salad onto the lettuce and put a little Tomato and Cucumber Salad on the plate as well as one spoonful of egg mayonnaise.
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Garnish with tiny spring onions and watercress and a segment of lemon.
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Additional mayonnaise can be served separately or put into a bowl on each plate.
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Piped Potato Salad: Add French dressing, finely chopped parsley, chives and mayonnaise to 1 litre (1 3/4 pints) stiff, freshly mashed potato to taste.
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Pipe onto individual leaves of lettuce.
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Egg Mayonnaise: Lower the eggs gently into boiling salted water, bring the water back to the boil and hard-boil the eggs for 10 minutes in boiling water.
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Drain and put immediately into a bowl of cold water.
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(Eggs with a black ring around the yolk have been overcooked.)
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When cold, shell and slice in half lengthways.
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Sieve the yolks and mix the sieved egg yolk with mayonnaise.
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Add chopped chives and salt and pepper to taste.
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Fill into a piping bag and pipe into the whites.
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Garnish with a sprig of parsley or chervil and serve on a bed of lettuce.
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Mayonnaise: Most people don't seem to be aware that mayonnaise can be made, even with a hand whisk, in under five minutes.
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The great secret is to have all your ingredients at room temperature and to drip the oil very slowly into the egg yolks at the beginning.
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Good quality ingredients are essential to a successful mayonnaise.
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Put the egg yolks into a bowl with mustard, salt and the white wine vinegar.
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Put the oil into a measuring jug.
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Take a whisk in one hand and the oil in the other and drip the oil on to the egg yolks, drop by drop, whisking at the same time.
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Within a minute you will notice that the mixture is beginning to thicken.
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When this happens you can add the oil a little faster, but not too quickly or it will suddenly curdle.
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Taste and add a little more seasoning and vinegar if necessary.
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If the mayonnaise curdles, it will suddenly become quite thin, and if left standing the oil will start to float to the top.
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You can easily rectify the situation by whisking another egg yolk or 1 to 2 tablespoons of boiling water into the mayonnaise, half a teaspoon at a time, until it emulsifies again.
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
