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PANNA COTTA
400 g green peas (fresh, frozen)
600 ml of water
1 tablespoon sugar
2 tsp salt
100 ml milk
150 ml low-fat cream
1 sprig of dill
salt and black pepper
3-4 g of gelatin (2 - 2.5 sheets)
150 g smoked salmon
MUSTARD SAUCE
6 tablespoons vegetable oil
1 tablespoon Whole-grain mustard (sweet Scandinavian mustard)
1 tablespoon water
1 tablespoon lemon juice
2 tsp honey (to taste)
black pepper
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1st Keep
 Tareena
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