Chop the shallot very finely and mix with the peas.
Cut 6 fine pieces from the soused herring and slice
the rest thinly.
Cut 6 beautiful strips of marinated salmon of 4
cm high. Cut up the rest in small pieces and mix it
with the shallots and thinly sliced soused herrings.
Combine everything into a delicate salad and season
with salt and pepper.
Lay out a strip of marinated salmon on a worktop,
spoon a serving of salad onto it and roll up into a
nice little timbale.
Now for the chilli, blanch the peas in the chicken
stock. Plunge them into ice-cold water.
Cut the chilli lengthwise, remove the seeds and chop
finely, peel the garlic and chop finely as well. Heat the
olive oil and fry the pepper with the garlic, mustard
seed, the seed from the cardamom pods and the chilli
powder. Grind this mixture together with the peas in
a blender until you have a smooth, solid puree.
Dress the timbales on a plate, cover them with a nice
piece of soused herring and a quenelle of chilli and
garnish with the young shoots.
Pour a splash of Deus Brut de Flandres over it.