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Salmon Philadelphia Stuffed Tortelloni on a bed of Lemon Spinach
handfuls of fresh
, finely chopped
pinned, skinned and diced
Start by infusing the olive oil with lemon for the spinach. Heat the oil and lemon zest together. Leave to infuse and cool.
Make the pasta. Put all the pasta ingredients in a food processor and process until it forms a ball. Cover with cling film and store in fridge to relax.
To make the filling, melt the butter in a pan add the shallot and cook without colouring until soft.
Place the salmon, Philadelphia, dill and cooked shallot in a food processor and process until well mixed. Season to taste and chill until required.
Roll pasta out through the settings until at the thinnest. Cut into 8 circles of approximately 10cm in diameter with a cutter. Divide the salmon mousse between the pasta circles and fold into bishop hats. Leave to dry in the fridge.
Blanch and refresh the spinach and pat dry. Saute the spinach until soft in the lemon infused oil. Meanwhile cook the pasta for 2-3 minutes in boiling salted water.
Divide the lemon spinach between four warm starter plates and top each with two of the stuffed tortelloni. If liked finish with a drizzle of olive oil.
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