To me, this dish sings harmony in its flavours; freshly juiced in-season peas accompanied with smoked salmon and the richness from the pork works a treat. Freshness of ingredients is the key to this dish and the skill of making the pasta makes it all the more rewarding.
For the pork and salmon mix
- 500g pork trim (cooked and fatty)
- 250g smoked salmon
- 20ml pork or chicken stock
- Pinch of salt and pepper
For the pasta
- 1 whole egg
- 9 egg yolks
- 500g 00 flour
- 25ml olive oil
- 40ml water
For the pea velouté
- 1 bag frozen peas
- Small bunch of mint
- Pinch of salt
For the shelled peas
- 1 bag frozen peas
For the pea powder
- 300g pea shells
- 3g mint leaves
For the smoked salmon oil
- 1 side smoked salmon skin
- 400ml vegetable oil
- 2 garlic cloves
For the pork and salmon mix, chop the pork and smoked salmon roughly but fairly finely and mix together in a bowl.
Heat up the stock, pour into the mix and combine well. Add salt and pepper to taste. Weigh into 18g portions and roll into a ball shape (tight and compact). Place in the fridge to firm up.
For the pasta, place the flour in a bowl and make a well in the centre. Slowly add the whole egg and yolks and mix together, incorporating a little at a time. Add the olive oil and water in next and keep going for another 30 seconds.
Take out and knead until fully combined and smooth. Place in the fridge wrapped up to relax.
Roll out on the pasta machine to number 1 (slowly going down from 10). When at number 1, go through twice, or use a rolling pin and roll out as thinly as possible.
Cut out 7.5cm round pieces and brush with a little bit of water to help two pieces stick.
Place the pork and salmon ball into the middle of one disc and cover with another piece. Push round to form a ravioli shape.
For the pea velouté, defrost the peas and then juice through a juicer with the mint. Pass through a chinois and check consistency (add water if needed). Season with salt to taste.
For the shelled peas, defrost the peas and shell into a tray over ice. Save the pea shells for later. Place the shelled peas in the fridge until ready.
For the pea powder, dry the pea shells and mint leaves in a dehydrator, or place in a very low oven until completely dried out. Blitz in a blender on high to form the powder. Scrape through a chinois to remove any large bits.
For the smoked salmon oil, trim up the salmon skin into small pieces, put in a pan and cover with the oil. Crush the garlic cloves and add to the pan. Put on a very low heat to infuse everything for a couple of hours, then pass through a chinois.
Recipe taken from Table at The Fields (reviewed here) by Colin McGurran. Photography by Tim Green