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Squid Ink linguine with Huon Salmon, basil, goats curd and crispy capers

This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.

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ingredients

400g Squid ink pasta,long or short but long pasta works better.

5 tablespoons extra virgin olive oil

50g fresh basil leaves

50g blanched almonds

50g fresh goats curd

Small handful fresh mint leaves

1 tablespoon finely chopped chives

2 tablespoon fried salted capers (rinsed thoroughly)

300g fresh Huon Salmon, bones removed

½ lemon juiced

Steps

Add 1 tablespoon of extra virgin olive oil in a saucepan and bring to a gentle heat. Add capers and fry until become crispy. Drain on kitchen paper and set aside.
Preheat your oven to 150deg. Place fish skin side down on the baking paper. Sprinkle with salt and pepper 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, sprinkle with salt and pound until all is blended well. Fold through goat’s curd and give it a good hit of freshly cracked pepper.
Cook the pasta until packet directions advise in plenty of salted water. Place pesto and flaked fish in a bowl. Drain pasta and add to 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.

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