Ingredients

Steps

• Simmer half the lemon juice, peppercorns, wine, water, and sea salt in a deep frying pan.
• Add salmon to the pan and poach off the heat for 25 minutes until cooked.
• Remove the salmon and allow it to cool.
• Fry the chorizo in a hot pan until crisp, then reduce the sherry by two thirds.
• Remove from heat and stir in the remaining lemon juice.
• Mix in the peas, dill, and olive oil then season with salt and pepper.
• Serve the salmon on salad leaves topped with the chorizo and pea dressing.