Put the peas in a saucepan and pour enough water over them that the peas are barely covered. Then season with salt. Cut the salmon ham into small pieces and add to the pot.
Cook for a good 15 minutes, until the peas are cooked through. Take approx. 200 g peas out of the pot and set aside. Puree the rest of the pot with a hand blender. Put the skimmed peas back in and finally stir in a tablespoon of crème fraîche.
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