Authentic Cilgerran Salmon (Poached with Wild Herbs)

Prepare a poaching liquid with water, a splash of white wine vinegar, peppercorns, and fresh herbs (dill, parsley, and fennel fronds).

Bring the liquid to a simmer, then gently lower salmon fillets into the pot.

Turn off the heat, cover, and let the salmon poach in the residual heat for 10 minutes until just opaque.

Carefully remove and serve warm or chilled with a light herb butter sauce.

Traditionally linked to the historic salmon coracle fishermen of the River Teifi.