Sweet snap peas with salty salmon – that’s an unbeatable combination. When I saw snap peas on the farmers’ market the other day, I immediately decided to buy a pound. The season is quite short and for me, snap peas are epitome of summer.
Blend 200 g sugar snap peas, 100 g quark and a splash of milk seasoned with fleur de sel and black pepper until smooth. Freeze until firm.
Serve quenelles of ice cream on cold smoked salmon. Garnish with fresh sugar snap peas, trout roe and pea sprouts.