Salmon Polpette w Herb Linguine

 

Ingredients:

500g boneless salmon pieces

100g feta, finely crumbled

1 egg, lightly whisked

½ t fennel seeds, crushed

1 small onion, finely chopped

½ C fresh dill, chopped

2 lemons, rind finely grated

2 T baby capers, chopped

½ C fresh flat-leaf parsley leaves, chopped

25g cornichons, finely chopped

2 t Dijon mustard

1 garlic clove, crushed

100ml light extra virgin olive oil

300g linguine

2 bunches asparagus, trimmed, chopped

1 C frozen or fresh baby peas

Dill leaves, extra, to serve

 

Method:

1. For the polpette, line a baking tray with baking paper. Process salmon in a food processor until a coarse paste forms (do not over process). Combine salmon, feta, egg, fennel, ½ the onion, ¼ C of the dill, rind from 1 lemon and 1 T baby capers in a bowl. Season. Roll heaped tablespoonfuls of mixture into balls (mixture will be wet) and place on the prepared tray. Cover and place in the fridge for at least 1 hour or until firm.
2. Meanwhile, juice 1 lemon. Cut remaining lemon into wedges. Place lemon juice, parsley, cornichons, mustard, garlic, 80ml of the oil and remaining onion, dill, lemon rind and capers in a jug. Season.
3. Heat the remaining oil in a non-stick frying pan over medium heat. Cook polpette in 2 batches, turning, for 5 minutes or until just cooked through. Transfer to a bowl. Cover with foil. Keep warm.
4. Cook pasta in a saucepan of boiling salted water, adding asparagus and peas for the last 2 minutes of cooking time, until al dente. Drain, reserving 1/3 C cooking liquid. Return pasta, greens and liquid to saucepan. Add polpette and herb mixture. Gently toss to combine. Divide among bowls. Sprinkle with the extra dill and serve with lemon wedges

 

Recipe adapted from taste.com.au

Serves 4.

 

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