Two Kinds of Salmon in Caipirinha Marinade with Snow Peas and Coconut Mashed Potatoes

Peel the potatoes and cook them in salted water. Then heat the coconut milk with butter and mash with the boiled potatoes, and season with salt and pepper. Keep everything warm. Chop 200 g salmon fillet from the salmon fillet and cut the remaining salmon into 5 equal pieces. For the marinade, wash the limes, cut them into small pieces and mash them with the sugar, chilli and vanilla pods in a bowl with a pestle. Then add the cachaca and pour everything through a sieve. Add a teaspoon of the marinade to the chopped salmon, season with salt and pepper. Then put a tablespoon on the fillets and add salt and pepper. Cut the puff pastry into 5 small squares, put some egg yolk on the edges and the chopped salmon in the middle and form small packets. Bake the packets in the oven at 170 degrees until the puff pastry is golden brown. Meanwhile, fry the salmon fillets in the pan for 3 minutes on each side. Finally, arrange the packets and a fillet on a plate, add the coconut puree and drizzle some of the marinade around everything.