Salmon and tomato tagliatelle served with toasted ciabatta | Summer prawn and berry salad with beetroot mayo, blueberry vinaigrette and trout caviar
Servings Prep Time
4-6 people 30minutes
Cook Time
40minutes
Servings Prep Time
4-6 people 30minutes
Cook Time
40minutes
Ingredients
Salmon tagliatelle
  • 500grams Smoked salmon trout off cuts
  • 2 Onions, peeled and chopped
  • 4 Garlic cloves, peeled and minced
  • 30ml tomato paste
  • 1/2cup Tomato Puree
  • 2tins peeled and chopped tomatoes
  • Salt, sugar and pepper to taste
  • 250ml cream
  • 500grams tagliatelle
  • 1 ciabatta, thinly sliced and toasted on a griddle pan
  • 200grams Smoked salmon ribbons
Prawn salad
  • 500grams prawns, cleaned, deveined and blanched
  • 500grams strawberries, hulled and halved
  • 250grams blueberries
  • Some sliced candied beetroot
  • Some lettuce and baby salad leaves
  • 100grams trout caviar to serve
Blueberry dressing
  • 200grams blueberries
  • 50ml sugar
  • 100ml red wine vinegar
  • 200ml Extra Virgin olive oil
  • Salt and pepper to taste
  • 10ml Dijon mustard
Beetroot mayo
  • 1 egg yolk
  • 200ml Canola Oil
  • Salt and pepper to taste
  • Zest and juice of 1 lemon
  • 10ml Dijon mustard
  • 80grams pickled beetroot, sliced
Instructions
Salmon tagliatelle
  1. Heat some olive oil in a large frying pan and fry the onion and garlic until soft and cooked.
  2. Add the salmon and tomato paste and fry until almost cooked.
  3. While the salmon is frying, boil the pasta according to the package instructions. Strain and keep aside.
  4. Add the tomato puree and chopped tomatoes and cook for 10 minutes.
  5. Season to taste with salt, sugar and pepper and add the cream.
  6. Cook the sauce for 5 more minutes and add the cooked pasta.
  7. Toss through and serve with the toasted ciabatta and smoked salmon ribbons.
Prawn salad
  1. Layer the berries, prawns, leaves, beetroot, dressing and mayo in a large salad bowl and serve with the caviar.
Blueberry dressing
  1. Place the blueberries, sugar and vinegar in a saucepan and bring to a boil.
  2. Cook for 5 minutes and cool slightly.
  3. Add the oil, mustard and seasoning and blend with a stick blender until smooth.
  4. Place in the fridge until usage.
Beetroot mayo
  1. Place the egg, lemon zest and juice, mustard and beetroot in a jug blender and season to taste.
  2. While blending on a high speed, slowly add the oil until the mixture becomes thick.
  3. Keep aside until you serve your salad.