Marinated Salmon With Fava Bean Purée - cooking recipe

Ingredients

350 g frozen broad beans
500 ml hot vegetable stock
6 sprigs fresh mint, finely chopped
6 sprigs fresh dill, finely chopped
6 sprigs fresh chervil, finely chopped
1/2 None lemon, juiced
2 tbsp olive oil
2 tsp crushed pink peppercorns
6 slices smoked salmon, halved lengthways
1 clove garlic, peeled
75 g cream cheese

Preparation

Blanch the fava beans in boiling water for 30 seconds. Drain and rinse under cold water. Remove the skins then place in a saucepan with the stock and cook for 10 mins. Drain, reserving the stock.
For the salmon, mix 1/2 the herbs with 2 tbsp lemon juice, 1 tbsp oil and 1 tsp pink peppercorns. Add the salmon and coat. Chill for 1 hour.
Place the fava beans, garlic, 1 tbsp oil and 1/2-3/4 cups stock in the blender. Add the remaining herbs and puree. Season and add lemon juice, to taste. Chill for 45 mins.
Beat the cream cheese until creamy. Line 6 serving glasses with the salmon and top with the bean puree and 1 tbsp cream cheese. Sprinkle with the remaining herbs and pink peppercorns.