Peel the shallots and cut them into cubes. Put these in a saucepan with the butter and add the defrosted peas. Let it sear a little and season with salt, pepper, sugar and nutmeg. Add the cream, stew for about five minutes and then puree very finely in the mixer.

Salt the salmon and score the shapes (diamonds) with a pin and cut out with a sharp knife. Turn in sesame seeds and fry in a pan with the oil over medium heat for two minutes on both sides and then let rest for two minutes. Season with salt and pepper.

For the horseradish foam, put the ingredients in a tall container and froth up vigorously with the hand blender. Season to taste with salt and more cream horseradish. Wash the pea sprouts and cut them into small pieces. Serve on the salmon and with the puree. Let foam run over it.