Burren Smokehouse Salmon Three Ways

Method

1. Peas:
   Cook the peas in boiling salted water for 2 minutes until tender. Drain and then put them into a food processor to puree them until smooth, adding some of the cooking water if it's too thick. Pass the purée through a fine sieve into a small bowl, season well and add some sugar to taste.

2. Horseradish crème fraîche:
   Mix the prepared horseradish and the crème fraîche together in a bowl. Season to taste.

3. Serve the salmon as illustrated with the pea purée and horseradish crème fraîche. You can also serve this dish with diced cooked beetroot, sweetcorn and fresh peas.