Smoked Trout on Lukewarm Pea Puree with Pumpkin Seed Oil

Carefully debone the smoked trout fillets with tweezers if necessary and set aside. Bring salted water to a boil, add a pinch of baking soda (this will help the peas retain their color) and cook the shelled sugar snap peas until crisp. If frozen, cook peas according to directions. Strain cooked peas well and puree in a cutter or food processor. Cut cold butter into small pieces and slowly add until puree is the right creamy consistency. Season with salt and pepper to taste. Arrange trout fillets on one plate each. Gently mix pea puree with kernel oil (to taste). Place a dab of pea puree on the fillets, drape the rest on the sides, garnish with roasted pumpkin seeds. It is best served with crusty French bread, toasted toast or brioche toast.

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