1 tbsp finely chopped fresh chervil
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh dill
1 lemon, juice only
1 tbsp finely chopped fresh parsley
1 bunch purple sprouting broccoli or Tenderstem broccoli
1–2 banana shallots, finely chopped
1 tbsp finely chopped fresh tarragon
2 tsp Dijon mustard
pinch cayenne pepper
dash olive oil
100g/3½oz salted butter
200ml/7fl oz double cream
2 large free-range egg yolks
2 x 250g/9oz fillets salmon, skin-on