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1
Start by making the green pea relish.
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2
Blitz green peas in a blender with 1 tablespoon of the mustard oil, green chillies, ginger, garlic, salt, and sugar, until finely pureed.
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3
Heat the remaining mustard oil in a pan over a medium heat, when the oil is hot add the mustard seeds and curry leaves.
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4
Remove the pan from the heat when the mustard seeds begin to pop and the curry leaves begin to crackle and add to the pureed peas.
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5
Season to taste and dress with lime juice.
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6
To make the first marinade mix all the ingredients in a bowl.
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7
Pat the salmon dry with kitchen paper and apply the marinade using your fingers.
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8
Put to one side to marinate for 15 minutes.
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9
Then prepare the second marinade.
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10
Using your fingers, form a paste with the cheese in a small bowl.
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11
Adding a tsp of flour will help prevent lumps being formed.
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12
Mix in the yoghurt and dill and make a smooth paste, finally adding the chillies, wholegrain mustard and the cream.
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13
Then preheat the oven to 180C/gas mark 4.
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14
Heat vegetable oil in a large ovenproof pan over a medium-high heat and sear the fillets for 1 1/2 minutes on each side.
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15
Then remove the fillets from the heat and coat with the second marinade, cooking the fish in the oven for 10-12 minutes.
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16
To serve spoon green pea chutney onto plates with the salmon fillets and arrange the vegetable shavings over the pea relish and season with mustard oil.
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17
Then pipe some of the fresh mango puree around each plate and serve immediately.
