Let's start cooking!
Boil the kritharaki in salted water for about 15 minutes. Drain and rinse under cold water. Boil the peas in the chicken stock. Add some cream and mix until you obtain a smooth mousse.
Season the salmon with salt and pepper and sauté in olive oil. Turn the salmon over after 2 minutes and sprinkle over a crumble of Butter Crisp and parmesan cheese.
Prepare a salad with the fresh mint and fresh dill and mix with olive oil, salt, pepper and the remaining crumble. Fry the kritharaki in butter and season with salt, pepper and nutmeg. Dress the plate as shown on the photo.