Ingredients

Steps

• Melt 25g butter over low heat and soften the onion and garlic without browning.
• Add 350g peas, horseradish, and a dash of wine to simmer before stirring in 100ml cream.
• Stir in the shredded lettuce and a pinch of sugar then season with salt and pepper.
• Simmer for several minutes and finish by adding the chopped mint.
• Brush salmon fillets with olive oil and pan-fry in a hot pan until cooked through.
• Serve the salmon on top of the peas alongside boiled, buttered new potatoes.