Salad of citrus-cured salmon with English peas recipe

1. 1

   Wrap the salmon in clingfilm and place in the freezer for 30 minutes (this will firm it up and make it easier to slice).

2. 2

   Carefully remove the peel from each orange by first slicing off the top and bottom and then running the knife around the curve of the fruit.

3. 3

   Now slice out the segments into a bowl (they will come away without the pith), and squeeze the juice from the membranes into another bowl.

4. 4

   Pod the peas and discard the pods.

5. 5

   Halve the pomegranate and tap the halves on a board to remove the seeds.

6. 6

   Pick over, wash and dry the pea shoots.

7. 7

   Cook the peas in boiling salted water for 3 minutes.

8. 8

   Drain and chill under cold running water.

9. 9

   Put half of the cooked peas into a blender, add the creme fraiche and season well with salt and pepper, then blend to a smooth puree for 2 minutes.

10. 10

    Remove the salmon from the freezer.

11. 11

    Using a sharp knife, slice the fish thinly through the flesh against the grain I allow 5 slices per person.

12. 12

    Lay the slices flat on a tray.

13. 13

    Add the olive oil to the orange juice with some salt and pepper and mix thoroughly to make a vinaigrette.

14. 14

    Just 5 minutes before serving, brush some of the vinaigrette all over the salmon and toss the pea shoots quickly in the remainder.

* Per serving · 4 servings · Values may vary.