- In a small saucepan heat the olive oil over a medium heat and sauté the shallot until softened, about 4-5 minutes. Add the peas and 2tbsp water. Increase the heat and simmer until the peas are soft but still retain their colour, about 2 minutes. Remove from the heat and strain any remaining liquid. Return the peas to the pan and crush with a potato masher to a rough puree and set aside to cool slightly.
- In a small bowl, whip the ricotta with a wooden spoon to soften. Add 1/4tsp of salt and the lemon zest. Add the pea mix (reserving 1 tbsp for garnish) and chopped mint to the ricotta and stir to combine. Taste and season accordingly.
- Toast the sourdough on both sides until golden brown. Brush or drizzle the top with extra virgin olive oil and brush with the cut side of the garlic.
- Divide the pea mix over the toast, pushing it to the edges with the back of a spoon. Arrange two slices of MOWI salmon over the top. Sprinkle with the reserved crushed peas, lemon zest, a little black pepper and serve.
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