- 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
- 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.