Salmon Polpette With Herb Linguine
September 01, 2017
"From our Sunday newspaper The Sunday Times. NOTE 1 hour of the cooking time is for the polpette for firm up in the fridge."
- Serving Size: 1 (524 g)
- Calories 881.6
- Total Fat - 40.1 g
- Saturated Fat - 8.9 g
- Cholesterol - 143.3 mg
- Sodium - 680.2 mg
- Total Carbohydrate - 85.3 g
- Dietary Fiber - 16.3 g
- Sugars - 9.1 g
- Protein - 51 g
- Calcium - 337.8 mg
- Iron - 5.4 mg
- Vitamin C - 87.9 mg
- Thiamin - 0.7 mg
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.
Tips & Variations
No special items needed.