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Salmon & Quail Egg Linguini

photography by Alice Mahran & recipe by Jacob Leung

PLATE/

 

"If your mother cooks Italian food, why should you go to a restaurant?"

              -Martin Scorsese


 

 

INGREDIENTS

500g linguini

200g smoked salmon, thinly sliced

8 quail eggs

1 bunch asparagus, cut into thirds

1 small red onion, thinly sliced

½ cup dill, chopped

2 Tbls capers

¼ olive oil

Seasoning

4 lemon cheeks

 

METHOD

1. Cook linguini according to packets instructions. Immediately place in a large bowl with the olive oil.

2. In a small saucepan, bring a litre of water to the boil. Cook the asparagus for approx. 3 minutes. Once cooked put aside. Using a slotted spoon carefully place the eggs into the boiling water. Cook for 2 minutes. Immediately take the eggs out and refresh with cold water. Once cooled, peel and cut in half.

3. Add the onion, capers, dill, salmon and cooked asparagus to the pasta. Toss together and serve immediately. Top with quail eggs, lemon cheeks and dill fronds.