Espuma of peas on a bed of smoked salmon

Peel and mince the shallots. In a casserole, pour a little olive oil and brown the shallots.

Add the peas, mix well, add the bouillon cube and cover with water. Cook for about 15 minutes then add the cream.

Once boiling, cook another 5 minutes then extinguish the heat.
Mix everything, switch to Chinese. Pour into a siphon and store the open siphon in the refrigerator for the mixture to cool.

Cut the smoked salmon into thin slices. Chop the chives and add to the salmon. Pour a small dash of olive oil and a lemon fillet and arrange in verrines.

Once the pea cream is cold, close the siphon, screw a gas cartridge, shake the siphon 3 or 4 times and “siphon” the pea mousse on the smoked salmon.

Sprinkle some Espelette pepper on top and serve immediately