Hard boil the 4 eggs first, these will be used in the salad
Season the salmon with the salt and pepper. Place the lemon peel, lemon juice, thyme sprigs, dill sprigs, lemon thyme sprigs, lemon slices, star anise and shallots in a pan along with the white wine, Pernod and fish stock.
Bring to a simmer and cook for 5 minutes before adding the seasoned salmon
Poach the salmon for 3-4 minutes, then turn the fillets over and cook for 3-4 minutes longer. Remove the fillets from the poaching stock and place them on a warm plate. Cover with foil to keep them warm while you make the salad
For the salad, simply place the watercress in a bowl and add the olive oil, shallots, lemon juice and seasoning
To serve, put some watercress salad in individual bowls, garnish with a hard boiled egg in each bowl. Slice the salmon up into small pieces and add to the salad
Recipe via www.greatbritishchefs.com