Creamed peas with smoked trout fillets

Ingredients

- 400 g peas
- 100 g peeled potatoes
- 1 shallot, water as required
- 2 cans trout fillets
- 30 g extra virgin olive oil
- salt to taste

Procedure

Gently fry the shallot in extra virgin olive oil and add the diced potatoes and the peas, then cover with water and season with salt. When the potatoes are cooked, blend in a mixer until it forms a smooth cream. Place the soup in a bowl and cover with 2 trout fillets. Drizzle with a little extra virgin olive oil and some chives.