Light, tangy and ever-so creamy, salmon and cream sauce will never taste the same way again. Buy fresh ricotta and best quality grana padano cheese to make this modern take on an ubiquitous Australian favourite truly shine.
- 3 sprigs thyme plus 1 tbsp leaves extra
- 3 sprigs parsley, plus ⅓ cup leaves extra
- 2 cloves garlic, sliced
- 400 g salmon fillets, skin and bones removed
- 250 g fresh ricotta
- 60 g grana padano, finely grated
- 80 ml (⅓ cup) milk
- ¼–½ preserved lemon, finely chopped, plus ¼ finely sliced
- 400 g tagliatelle or fettuccini pasta
- 100 g (⅔ cup) frozen peas
- 60 g unsalted butter
- ⅓ cup rough sourdough breadcrumbs, lightly toasted
- salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To poach the salmon, place the thyme, parsley and garlic in a large saucepan with 325 ml (1 ½ cups) water and bring to a simmer. Season the salmon with salt and pepper and place in the saucepan. Cover and simmer for 7-10 minutes until just cooked (timing will depend on thickness). Drain (reserving the water) and allow to cool. Roughly flake into pieces and set aside. Strain the cooking water and set aside 250ml (1 cup).
Combine ricotta, grana padano, milk, preserved lemon and the extra parsley and thyme leaves in the bowl of a food processor and blend until combined. Transfer to a bowl, season lightly with salt and black pepper and set aside.
Bring a large pot of salted water to the boil. Cook pasta according to the packet instructions. Add the peas for the last two minutes of the cooking time. Drain.
Meanwhile, place a large frying pan over medium heat. Add the butter and cook for 4-5 minutes until lightly golden and the butter has a nutty aroma. Remove from the heat. Add half the reserved salmon poaching water then the ricotta mixture. Mix slowly until combined. Add the remaining water, return the pan to a medium heat and cook until warmed through. Add the pasta and peas to the frying pan and toss to combine. Add the flaked salmon and gently mix through.
Divide pasta between bowls, scatter over the breadcrumbs and top with sliced preserved lemon.
Photography by Alan Benson.
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