For the puree, carve the chilli lengthwise, remove seeds and chop finely. Wash mint, cut leaves into fine strips. Heat the oil and sauté the chilli in it. Deglaze with 1/2 litre water, bring to the boil.
Remove the pot from the stove. Stir in the puree powder and mint. Stir again briefly and fill into a piping bag with a large star-shaped spout. Spray onto a baking tray lined with baking paper and keep warm in the oven.
Wash the salmon, dab dry and cut into large cubes. Wash lemons, cut into slices. Melt butter. Fry the salmon cubes for about 3 minutes while turning them, season with salt. Briefly toss the lemon slices in the frying fat.
To serve, place 1 cube of salmon on 1 slice of lemon with a toothpick. Stir the crème fraîche and pepper into the roasting mixture. Season with salt, bring to the boil briefly. Serve in portions with the sprayed mashed potatoes.
Serve garnished with chilli strips and mint.