Tartar of baccalà with a mint and pea cream

 Use a sharp knife to chop the soaked baccalà into small cubes, place in a bowl and dress with a little oil, the green olive pâté and a pinch of pepper (remember not to salt the baccalà: it is already salty enough!) Drain the peas and place them in the blender, add the mint and cheese, a pinch of pepper and blend to obtain a smooth cream. Place the tartar of baccalà on the bottom of 4 low bowls, fill with the pea cream and refrigerate. When ready to serve, slip a knife around the cream to separate it from the edge of the bowl and turn out onto the plates.