Roughly chop 150g roast pistachio nuts and 150g dried cranberries, then scatter them evenly over the top of the salmon. Mix a small bunch of washed and finely chopped Dill into 300ml crème fraiche or thick Greek yoghurt, then stir in a pinch of salt and the zest of half a lemon; transfer to a dish and serve alongside the salmon. Here, we've used Forage & Combe's Chilli Chutney to bring a subtle kick of heat, perfectly complementing the sweet and savoury flavours of the cranberries and pistachios.

Make a quick pickled salsa by chopping half a de-seeded cucumber and a trimmed and peeled red onion into small dice and placing in a large bowl; whisk together the zest and juice of a lime with 2tbsp honey and 3tbsp cider vinegar, then pour this over the veg – you can also add a thinly-sliced red chilli for extra colour, if you don’t mind the heat. Leave to pickle for 30 minutes. To serve, wash and pat dry 7-8 sprigs of flat-leaf parsley, then chop the leaves roughly and scatter them over the top of the salmon. Sprinkle the seeds from half a pomegranate over the parsley, then drain most of the liquid from the pickle and serve alongside.

For a quick dill aioli to accompany your salmon, put 2 egg yolks, 3 crushed garlic cloves, 1½ tbsp lemon juice, a few sprigs of finely chopped dill and a generous pinch of salt into a food processor, then blend until smooth. Very slowly, add 250ml olive oil just a little at a time; stop blending as soon as all the oil is used up and the mixture has a mayonnaise-like consistency. Transfer to a serving bowl and place alongside the salmon for guests to help themselves.