Ingredients

• 2 lemons
• juice only
• 12 white peppercorns
• 200ml/7fl oz white wine
• 150ml/5fl oz water
• 1 tsp sea salt
• 6 x 125g/4oz salmon tail fillets
• 150g/5oz cooking chorizo
• cut into chunks
• 100ml/3½fl oz dry sherry
• 250g/9oz frozen peas
• 1 tbsp chopped fresh dill
• 125ml/4fl oz extra virgin olive oil
• salt and freshly ground black pepper
• handful mixed salad leaves
• to serve

Directions

• Place half of the lemon juice
• the peppercorns
• white wine
• water and sea salt into a deep frying pan over a medium heat and bring to a gentle simmer.
• Add the salmon fillets
• topping up the poaching liquid with more water if necessary to coner the fillets. Bring the poaching liquid back up to a simmer
• then remove the pan from the heat and leave for 20-25 minutes
• or until the salmon is cooked through.
• Remove the salmon from the poaching liquid and set aside to cool.
• Heat a clean frying pan until very hot
• then add the chorizo. Fry until just beginning to crisp
• then add the sherry
• Boil and reduce the liquid by two thirds.
• Take off the heat and add the remaining lemon juice.
• Add the peas
• dill and olive oil. Season
• to taste
• with salt and freshly ground black pepper and stir well to combine.
• To serve
• place a handful of mixed salad leaves onto each plate. Place the fillet on top and drizzle generously with the peas and chorizo dressing.