2 tbsp finely chopped fresh dill
250g/9oz slender leeks, cut into 5cm/2in lengths
1 small unwaxed lemon, finely grated zest only
½ medium brown onion (about 75g/2½oz), finely chopped
100²µ/3½´Ç³ú baby leaf spinach
25g/1oz baby capers, drained
1 tbsp olive oil
sea salt flakes and freshly ground black pepper
2 tsp white wine vinegar
25g/1oz unsalted butter
100²µ/3½´Ç³ú butter
1 large free-range egg yolk
50g/1¾oz cooked and peeled brown shrimps
2 salmon fillets (each around 140g/5oz)
40g/1½oz white sourdough bread, crusts removed
5 tbsp dry white wine