Ingredients

• 50g John Ross Jr Traditional Smoked Salmon (thinly sliced)
• 25g Cornish claw crabmeat
• 100g frozen peas
• 50ml vegetable stock
• Pea shoots
• Fresh coriander half a handful
• Lemon juice 1 teaspoon
• Mayonnaise 1 tablespoon
• Chili flakes
• Whole red chili
• 50ml olive oil

Preparation method

Turn on the oven to 140 degrees Celsius. When at temperature, place the chili inside and dry for about 20 minutes. Take out and leave to cool.

Warm 50ml of olive oil, making sure you don’t boil it, then add a ¼ of the chili with seeds. Blend until red in colour and chill.

Julienne the remaining chili, discarding the remaining seeds.

Bring the vegetable stock to the boil and add the frozen peas. Cook, blend into a puree then chill.

Mix the Cornish Claw crabmeat with the lemon juice and Mayonnaise.

Lay the smoked salmon on the plate.

Serve up per the image, placing the pea puree around the place and using the peashoots as the garnish.

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