- 4 portions of salmon fillet
- olive oil
- salt and freshly ground black pepper
- 25g/1oz butter
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 350g/12oz peas
- 1 tbsp horseradish cream
- dash of white wine
- 100ml/3½fl oz double cream
- pinch of caster sugar
- ½ lettuce, finely shredded
- fresh mint, chopped
- salt and freshly ground black pepper
- new potatoes
- First prepare the shaken peas. Melt the butter over a low heat, add the onion and garlic and soften without allowing them to colour.
- Add the peas, horseradish and wine and simmer. Add the cream.
- Add the lettuce and sugar. Stir and season.
- Simmer for a few minutes before adding chopped mint.
- Brush the salmon pieces with olive oil. Heat a frying pan until hot and pan-fry salmon until cooked.
- Place portion of peas in centre of plate and top with salmon. Serve with boiled, buttered, new potatoes.