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How to make Salmon polpette with herb linguine

Yield = 4
Prep time: 1:45
Cook time: 0:25
Total time: 2:10

Ingredients

  • 560g skinless salmon fillets, coarsely chopped
  • 100g Danish feta, finely crumbled
  • 1 egg, lightly whisked
  • 1/2 teaspoon fennel seeds, crushed
  • 2 French shallots, finely chopped
  • 3/4 cup fresh dill leaves, chopped
  • 2 lemons, rind finely grated
  • 2 tablespoons baby capers, chopped
  • 1/2 cup fresh continental parsley leaves, chopped
  • 25g baby cornichons, finely chopped
  • 2 teaspoons 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

Method

  • Step 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, 1 shallot, 1/4 cup of the dill, rind from 1 lemon and 1 tbs 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.
  • Step 2 Meanwhile, juice 1 lemon. Cut remaining lemon into wedges. Place lemon juice, parsley, cornichons, mustard, garlic, 80ml of the oil and remaining shallot, dill, lemon rind and capers in a jug. Season.
  • Step 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.
  • Step 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 cup 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.