Smoked Salmon Fishballs Linguine with Tomato Sauce

Directions

1. Chop the salmon into very, very small pieces. This is better done by hand rather than in a food processor as it gives the fish a much better texture.

2. Soak the breadcrumbs in the milk until soft. Squeeze out the excess liquid and mix the crumbs with the fish. Add the pine nuts, capers, parsley, cheese, egg and seasoning (watch the salt).

3. Work these ingredients together well with your hands or mixer until they are thoroughly amalgamated, and then shape into little balls. The easiest way to do this is to divide the mixture into 24 equal pieces and then roll each one into a ball. (If you wash your hands before beginning, keep a bowl of water on the side to wet your hands from time to time you will find the mixture won't stick to them!) Place on a baking sheet then cover and chill for 30 minutes to firm them up.

4. Meanwhile, make the sauce. Heat the oil in a large shallow pan - almost to smoking point (a wok is good for this). Stand back as it will splutter, and add the chopped garlic, oregano and tomatoes. Cook over a fierce heat for 5 to 8 minutes or until the sauce is thick and glossy, then taste and season.

5. Sprinkle some flour onto a large plate and dip the fishballs into the flour making sure they are well coated. Tap off the excess and set on a tray.

6. Heat a little oil in the frying pan and quickly brown the fishballs all over. Pour the tomato sauce over the fishballs, bring to the boil then turn down the heat and simmer for 5-10 minutes until cooked.

7. While the fishballs are cooking, cook the linguine according to the manufacturer's instructions. Drain well and serve with the fishballs and sauce.