Tobie Puttock's Orecchiette, Smoked Salmon, Vodka and Thyme
Serves four
Ingredients:
- 2x 250g Atlantic Salmon fillets, skin and bones removed
- 400g Orecchiette
- ¼ cup Vodka
- 2 lemons zest and juice
- 1 cup Peas, fresh
- 200g Ricotta
- ½ cup Basil leaves, roughly chopped
- ½ cup Mint leave, roughly chopped
- Salt & Pepper, to taste
- Extra virgin olive oil to serve
Method:
Preheat oven to 180C
Place the salmon in an ovenproof dish and pour over vodka, zest and juice of 1 lemon.
Sprinkle with salt & pepper, let sit for 10-15min for the flavours to absorb.
Cover with foil and roast in the oven for 5-10min, or until cooked medium.
While the salmon is cooking, bring a large pot of boiling salted water to the boil.
Add orecchiette and cook as per manufacturer's instructions.
Add the peas to the pot 1-2minutes before removing from heat.
Drain and lightly coat with olive oil.
In a large bowl combine the warm pasta, peas, crumbled ricotta, roughly chopped herbs, remaining lemon zest and a good splash of extra virgin olive oil.
Flake in the salmon and squeeze a dash of lemon juice over, season to taste and serve.
