September 01, 2017
Dinner, Main Dish, Fish,
Salmon, Pasta, Linguine, Vegetables, Asparagus, Quick Meals, Entertaining, Weeknight Meals, Food Processor, Stove Top more
Add toRecipe Book
Add toShopping List
"From our Sunday newspaper The Sunday Times. NOTE 1 hour of the cooking time is for the polpette for firm up in the fridge."
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, find from 1 lemon and 1 tablespoon baby capers in a bowl and season.
Roll heaped tablespoonfuls of mixture into balls and place on the tray, cover and place in fridge for 1 hour or until firm.
Meanwhile juice 1 lemon and cut remaining lemon into wedges.
Place lemon juice, parsley, cornichons, mustard, garlic, 80ml of oil and remaining shallot, dill, lemon rind and capers in a jug and season.
Heat remaining oil in a fryin pan of medium heat and cook polpette in 2 batrches, turning for 5 minutes or until just cooked through and transfer to a bowl, cover with foil to keep warm.
Cook pasta in a saucepan of boiling salted water, adding asparagus and peas for the last 2 minutes, until al dente, then drain reserving 1/3 cup of the cooking liquid and then return past, greens and liquid to saucepan and add popette and herb mixture and gently toss to combine and sprinkle with dill and serve with lemon wedges.
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
When the goblins are out and the night is upon us, hunger strikes in and these...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Every potato pancake recipe I know of has one simple ingredient. Yup......
It's gonna be one of those nights. The kind of night when every recipe under the...