Ingredients

Method

• 150 g garden peas, blanched and cooled
• 2/5 cup crème fraîche
• 1 T Thai green curry paste
• 10 g fresh mint, stalks removed
• 2 t lime juice
• 1 T palm sugar or soft brown sugar
• salt, to taste
• 100 g Norwegian salmon ribbons
• Ingredients aren't specified. ½
• 4 T pomegranate reduction
• crusty bread or sliced toast, for serving

Method

Ingredients

Process the peas, crème fraîche, green curry paste, mint, lime juice and sugar for a few seconds (the mixture must still be slightly coarse). Season with a little salt.
Line a 10cm ring mould with plastic wrap, and then with the salmon ribbons, allowing them overlap the edges of the ring. Spoon the pea mixture onto the salmon and fold salmon sides inwards to cover the pea mixture. Press down slightly.
Unmould onto a serving platter and top with pomegranate pulp and the pomegranate reduction.
Serve with warm crusty bread or sliced toast.

Per serving: 568kJ, 5.4g protein, 6.7g fat, 13.5g carbs