13 Mar Salmon and tomato tagliatelle served with toasted ciabatta | Summer prawn and berry salad with beetroot mayo, blueberry vinaigrette and trout caviar





Ingredients
Salmon tagliatelle
- 500 grams Smoked salmon trout off cuts
- 2 Onions, peeled and chopped
- 4 Garlic cloves, peeled and minced
- 30 ml tomato paste
- 1/2 cup Tomato Puree
- 2 tins peeled and chopped tomatoes
- Salt, sugar and pepper to taste
- 250 ml cream
- 500 grams tagliatelle
- 1 ciabatta, thinly sliced and toasted on a griddle pan
- 200 grams Smoked salmon ribbons
Prawn salad
- 500 grams prawns, cleaned, deveined and blanched
- 500 grams strawberries, hulled and halved
- 250 grams blueberries
- Some sliced candied beetroot
- Some lettuce and baby salad leaves
- 100 grams trout caviar to serve
Blueberry dressing
- 200 grams blueberries
- 50 ml sugar
- 100 ml red wine vinegar
- 200 ml Extra Virgin olive oil
- Salt and pepper to taste
- 10 ml Dijon mustard
Beetroot mayo
- 1 egg yolk
- 200 ml Canola Oil
- Salt and pepper to taste
- Zest and juice of 1 lemon
- 10 ml Dijon mustard
- 80 grams pickled beetroot, sliced
Instructions
Salmon tagliatelle
- Heat some olive oil in a large frying pan and fry the onion and garlic until soft and cooked.
- Add the salmon and tomato paste and fry until almost cooked.
- While the salmon is frying, boil the pasta according to the package instructions. Strain and keep aside.
- Add the tomato puree and chopped tomatoes and cook for 10 minutes.
- Season to taste with salt, sugar and pepper and add the cream.
- Cook the sauce for 5 more minutes and add the cooked pasta.
- Toss through and serve with the toasted ciabatta and smoked salmon ribbons.
Prawn salad
- Layer the berries, prawns, leaves, beetroot, dressing and mayo in a large salad bowl and serve with the caviar.
Blueberry dressing
- Place the blueberries, sugar and vinegar in a saucepan and bring to a boil.
- Cook for 5 minutes and cool slightly.
- Add the oil, mustard and seasoning and blend with a stick blender until smooth.
- Place in the fridge until usage.
Beetroot mayo
- Place the egg, lemon zest and juice, mustard and beetroot in a jug blender and season to taste.
- While blending on a high speed, slowly add the oil until the mixture becomes thick.
- Keep aside until you serve your salad.