Ingredients
- A piece of fresh salmon (250g)
- 200g petit pois, defrosted
- 1 shallot, peeled and finely chopped
- A squeeze of lemon juice
- 1 small red chilli, diced
- Pinch of caster sugar
- Pinch of Maldon sea salt or similar
- A few twists of black pepper
- 50ml olive oil
- 2tbs fresh dill, chopped
1. To poach the salmon, bring a medium-sized pot of water to the boil, add some salt and lower the salmon into it.
2. Immediately remove the pot from the heat and set aside to cool.
3. Blanch the peas in boiling salted water for 30 seconds, drain and refresh under cold water, then drain well once more.
4. Put the peas into a bowl and crush lightly with the back of a fork or potato masher, then flake the salmon into the peas. Add the remaining ingredients, mix gently, then chill until needed.
