400 g salmon fillet; 2 cup fresh or frozen green peas; 4 eggs; a bunch parsley, chives, sorrel, basil; 4 tbsp thick cream; ½ tsp paprika; butter; salt, white pepper
Steam the peas for 5-10 minutes and drain them in a colander. Pour iced water over them so that they retain their colour. Chop the sorrel and other herbs. Add 2 tbsp cream and puree them in a blender. Add the peas, 2 eggs, salt and pepper and whisk to a smooth paste. Chop the fish into pieces and add the cream, the remaining eggs, salt and pepper and puree in a blender. Grease a deep baking dish with butter and layer half the fish puree, all the green puree and the remaining fish puree on top. Cover it with baking paper and steam for one hour. Leave to cool and chill in a fridge. Slice it into pieces 1 cm thick and serve with green mayonnaise.