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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).
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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.
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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.
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4
Pod the peas and discard the pods.
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5
Halve the pomegranate and tap the halves on a board to remove the seeds.
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6
Pick over, wash and dry the pea shoots.
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7
Cook the peas in boiling salted water for 3 minutes.
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8
Drain and chill under cold running water.
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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.
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10
Remove the salmon from the freezer.
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11
Using a sharp knife, slice the fish thinly through the flesh against the grain I allow 5 slices per person.
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12
Lay the slices flat on a tray.
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13
Add the olive oil to the orange juice with some salt and pepper and mix thoroughly to make a vinaigrette.
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14
Just 5 minutes before serving, brush some of the vinaigrette all over the salmon and toss the pea shoots quickly in the remainder.
