Saute the shallot in the butter for 5 minutes. Add the garlic and cook 2 minutes. Add the peas and cook 5 minutes. Add the cream, dill, mustard, and mint. Simmer for 15 minutes. Food process until smooth. Return to pan and keep warm/lightly simmer, adding a little chicken stock or water as needed to thin it out.

Roast the potatoes. Peel and run through a potato ricer. Dice the salmon. On a flat board or clean counter, lightly flour the potato and salmon and start to mix them. Add more flour as needed and press the ingredients into a dough. Do not over knead. It should take about 3/4 cup of flour or a bit more, but all potatoes and salmon are different so go by the feel. Roll it out and cut and form squares. Boil for about 2 minutes, then sear the gnocchi on all sides. Mix into the sauce and serve.