PAPPARDELLE WITH BURNT LEMON GREMOLATA, AORAKI POHUTUKAWA HOT SMOKED SALMON & STRACCIATELLA

SERVES TWO

1 x 180gm Aoraki Pohutukawa Hot Smoked Salmon Portion 2 x handfuls of Pappardelle Pasta

1 x pot Stracciatella

Zest of 2 Lemons

2 extra lemons, cut in half to serve

A handful of Italian Parsley

A small handful of Fresh Rocket plus a few extra leaves to garnish

A small handful of Sweet Basil

2 tbsp Capers, roughly chopped

½ small red onion finely diced

A whisper of fresh garlic juice

A teaspoon of liquid honey

Salt & Pepper

Extra Virgin Olive Oil

Crusty Bread to Serve

First zest the two lemons. [Use a small zester to get s lightly larger strips of lemon than a micro plane allows].

Then slice one lemon thickly and cut all the other lemons in half & in a non-stick pan over medium heat, sear the cut faces until golden & caramelised.

Cook the pasta as per packet instruction or until al dente.

While the pasta is cooking make the dressing. Finely chop the red onion & roughly chop the capers & add to a small bowl with the lemon zest, honey and tiny bit of garlic. Tip: let a few drops of juice drop from the garlic crusher and that’s it.

Squeeze over the juice of two halves of seared lemon and a good grind of pepper, stir and allow a few minutes for the flavours to get to know each other while you chop the herbs.

Roughly chop the parsley & rocket and add to the lemon caper mixture with a good glug of olive oil. Stir well to combine. Taste and adjust seasoning. Drain pasta and place in a bowl. Add the dressing and toss to coat all the pasta ribbons really well. At this point if you’re heading out, cover and throw in the fridge until needed.

With a stick mixer make a little basil oil by buzzing the basil with a little olive oil until bright green and liquidised.

TO SERVE

Pile a knot of dressed pasta on each plate Spoon half a pot of Stracciatella ribbons to one side Break up half a 180gm fillet of Aoraki Pohutukawa Hot Smoked salmon on to each plate.

Sprinkle over some extra rocket leaves, a squeeze of lemon on the smoked salmon, a few spoons of basil oil and some EVO on the Stracciatella. Season.

Serve with plenty of crusty bread to mop up all the delicious creamy, smoky, herby juices.

You’re welcome.