Method

1. Boil the potatoes, cool, cut the top and bottom off the potato then cut in half at an angle and set aside.

2. Score the Salmon skin, pan fry in a non-stick pan for 3-4 minutes on the skin side, turn and cook for a further 2 – 3 minutes (This may vary depending on the Salmon thickness).

3. Pan fry the potatoes in a little oil until golden brown, remove from the pan and cook the chorizo, making sure to reserve the oil.

4. Blanch the peas in boiling salted water for 3 minutes, drain, (set aside 2 x tbsp of whole peas for the dressing) add the butter, mint and season with salt and pepper. Then puree with a stick blender or crush with a fork, adding a little cooking liquor to get desired texture (you can keep chunky or blend to get a smoother consistency).

5. Mix the chorizo oil with the remaining peas, some more mint and a squeeze of lemon juice, season with salt and pepper.

6. Place the pea puree in the centre of the plate, top with the crispy chorizo then arrange the potatoes around the puree. Place the Salmon on top of the puree and spoon over the pea and chorizo dressing.