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Salmon polpette with herb linguine
Salmon polpette with herb linguine
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Prep Time:
105 minutes
Cook Time:
25 minutes
Total Time:
130 minutes
Impress guests with make-ahead salmon meatball pasta tossed in a flavorful herby sauce.
Ingredients:
  • 560g skinless salmon fillets, coarsely chopped
  • 100g Danish feta, finely crumbled
  • 1 egg, lightly whisked
  • 1/2 tsp fennel seeds, crushed
  • 2 French shallots, finely chopped
  • 187.50 ml fresh dill leaves, chopped
  • 2 lemons, rind finely grated
  • 40.00 ml baby capers, chopped
  • 125.00 ml fresh continental parsley leaves, chopped
  • 25g baby cornichons, finely chopped
  • 11.80 gm Dijon mustard
  • 1 garlic clove, crushed
  • 100ml light extra virgin olive oil
  • 300g linguine
  • 2 bunches asparagus, trimmed, chopped
  • 150g (1 cup) frozen or fresh baby peas
  • Dill leaves, extra, to serve
Instructions:
  • Prepare a baking tray with baking paper. Use a food processor to roughly blend the salmon until a coarse paste forms (be careful not to over-process). In a bowl, mix the salmon with feta, egg, fennel, 1 shallot, 1/4 cup dill, lemon zest, and 1 tablespoon baby capers. Season to taste. Shape heaping tablespoonfuls of the mixture into balls (it will be a bit sticky) and place them on the lined tray. Chill in the fridge for at least 1 hour until firm.
  • First, juice one zesty lemon to add a burst of freshness. Then, slice the rest of the lemon into cute wedges. Combine the lemon juice with parsley, cornichons, mustard, garlic, 80ml of oil, and the rest of the shallot, dill, lemon rind, and capers in a jug. Don't forget to season it for a perfect balance of flavors.
  • Heat the remaining oil in a non-stick frying pan over medium heat. Sear the polpette in two batches, turning occasionally, for about 5 minutes until they are cooked through. Transfer to a bowl, cover with foil to keep warm.
  • Cook pasta with asparagus and peas in salted boiling water until al dente, about 2 minutes before the pasta is done. Reserve 1/3 cup cooking liquid. Return cooked pasta and veggies to the saucepan. Stir in polpette and herbs. Gently combine everything. Serve in bowls, sprinkle with extra dill, and provide lemon wedges on the side.

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