Salmon Polpette with Herb Linguine


This is a great prepare-ahead dish for entertaining - just toss salmon meatballs through pasta with the light herby sauce.

What you will need

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 Barilla Linguine

2 bunches asparagus, trimmed, chopped

150g (1 cup) frozen or fresh baby peas

Dill leaves, extra, to serve


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