- 300g Fresh Huon Salmon
- 400g Squid ink Pasta
- 5 tbsp Extra Virgin Olive oil
- 50g Almonds (Blanched)
- 50g Goats Curd
- 2 Garlic clove - finely chopped
- Basil (Small handfull)
- Mint leaves (Small handfull)
- 1 tbsp Chives (finely chopped)
- 2 tbsp Salted Capers - Fried
- 1/2 Lemon - juice only
- 1 tsp Salt
- 2 tbsp Chives - finely chopped
Preheat your oven to 150 degrees.
Add 1 tablespoon of extra virgin olive oil in a saucepan and bring to a gentle heat.
Add capers and fry until they become crispy.
Drain on kitchen paper and set aside.
Place fish skin side down on baking paper and sprinkle with sale and pepper.
Place in pre-heated oven and cook for 15 minutes.
Let the fish rest for a few moments before flaking the meat.
In the meantime, place almonds, garlic, mint and basil in mortar and pestle. Add remaining olive oil and sprinkle with salt. Pound until all is blended well.
Fold through goats curd and give it a good hit of freshly cracked pepper.
Cook the pasta according to the directions on pack in salted water.
Place pesto and flaked fish in a bowl.
Drain the pasta and add it to the pesto mix (remember to save a few tablespoons of the cooking water to add to pasta if needed).
Add lemon juice to taste and divide amongst 4 plates.
Sprinkle with chives and fried capers.