Marinated Salmon With Fava Bean Purée

• 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

1. 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.
2. 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.
3. 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.
4. 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.

frozen broad beans, mint, dill, chervil, lemon, olive oil, peppercorns, salmon, clove garlic, cream cheese

Taken from recipes-plus.com/api/v2.0/recipes/17798 (may not work)