Ingredients
Method
1.In a frying pan, cover salmon and lemon slices with cold water. Heat on medium until simmering, then simmer for 5 minutes. Transfer salmon to a plate, then cool and flake.
2.In a jug, whisk buttermilk, sour cream, fresh dill and horseradish cream together. Set aside.
3.In a bowl, combine peaches, fennel, watercress and salmon, then drizzle with dressing. Accompany with crusty bread, if desired.