Preheat your oven to 180oC and place a medium sized pan filled half with water, onto the boil.
Once the water has boiled, add the peas and reduce the heat. Continue cooking for 20- 30 minutes until soft.
Meanwhile place your potato cakes in the oven for 15 minutes. In this recipe we are using ready to eat smoked salmon fillets, but if you are using lightly smoked salmon, this would be the ideal time to also cook the salmon fillet as per the instructions.
If using ready to eat salmon fillets add these to the oven for the last 5 minutes of the cooking time.
Once the peas are soft, drain and add back to the pan with the lemon juice and parsley. Lightly crush and keep warm.
For the sauce, combine all the ingredients in a bowl and mix well.
To serve, place the peas into a cooking ring and lightly press down. Top with a potato cake, salmon fillet and finish with the crème fraiche and caper sauce.