Place 150g feta, spinach, herbs, mustard, juice, 60g nuts and pepper into a food processor, blend until the mixture comes together into a creamy texture.
3
To prepare the salmon use a sharp knife, slice under the skin from the thin end back to thick end of the salmon, leaving the skin intact 2 cm from the end. Roll up the salmon from the thin end inwards, leaving a pocket, wrap the skin around the outside and secure the rolled salmon with kitchen string. Repeat for the remaining fillets.
4
Press the filling into each pocket.
5
Crumble the reaming feta into a bowl, chop the left-over pistachio nuts, season with black pepper, and mix to form a crumb.
6
Place salmon rolls onto a lined baking tray and cook for 12 to 15 minutes.
7
Whilst the salmon is cooking, place peas, asparagus and stock into a saucepan, bring to the boil, reduce to a simmer for 3 minutes. Add the greens and stock into a food processor and blitz until silky smooth, season with salt and pepper.
8
Blanch the remining asparagus just prior to serving.
9
To plate, divide the puree between warm bowls, place the salmon on top and garnish with pea tendrils and shaved asparagus.
