Season the fish with salt and pepper.
Heat a non stick pan to a medium heat. Cook the salmon skin side down for 3 minutes or until golden brown. Seal each side of the salmon for 30 seconds then remove from the heat and turn over to finish on the the flesh side.
Add a squeeze of lemon.
Cook the potatoes in boiling salted water until tender. Drain and allow to steam for a couple of minutes before lightly crushing with a fork.
Remove the the stalk from the dill and discard. Finely chop the remaining fronds.
Heat the cream and whisk in the horseradish, fold into the cooked potato along with the dill and check the seasoning.
Blanch the peas in boiling salted water until tender and drain, reserving around 25mls of the cooking water. Add the butter and allow to melt into the peas to give them a glaze.
Place the crushed potatoes in a ring just off centre on the plate. Push down with the back of a spoon and remove the ring. Place the salmon next to the potato and spooning the peas around the plate. Finish with a quenelle of creme fraiche on top of the potato.
«If you prefer not to fry the salmon at home you can simply bake it the oven, skin side up with some olive oil. This will protect the fish from drying out in the heat.»