Put the peas in a sieve and run as hot water as possible over them in the sink. Once thawed, drain them.

Cut the zucchini into long strands with a toothpick thin peeler or a spiral slicer. Finely chop the shallot and cut the salmon into long strands.

Put the egg yolks, lemon juice and dijon mustard together in a small bowl and mix well. Season with salt and pepper.
Heat a pan and melt the butter in it. Once the butter is slightly simmering (don't let it brown), remove the pan from the heat and whisk in the egg mixture with a whisk. Whisk quickly and firmly until a thick sauce forms. Should the sauce begin to separate, add a spoonful of water and whisk vigorously.

Return the pan to the heat and lower the heat. Add the drained peas, zucchini, shallot and smoked salmon and stir gently. If the mixture is too thick, add a splash of water. Finish with fresh herbs or sprouts (in the photo you see sprouts of peas).

TIP: MAKING HOLLANDAISE SAUCE
It can be a bit tricky, but it is not difficult at all. Follow the proportions carefully as directed. Use dijon mustard; it binds well. Don't take an overly large pan so you can whisk the sauce well. If necessary, hold the pan at an angle. Make sure the butter is not boiling when you add the egg mixture. If the sauce does start to separate, add a splash of warm water and whisk well again, that helps - usually.