Peppery salmon with ricotta gnocchi and marinated tomatoes

Serves 2.

You will need:

For the gnocchi

Lamb Brand Flour 200g

Lamb Brand Salt, to taste

Lamb Brand Ground White Pepper, to taste

Lamb Brand Nutmeg, grated

Ricotta 225g

Parmesan Cheese 50g, grated

Eggs 2/3

For the tomatoes

Peeled and deseeded tomatoes 2, chopped

Cloves Garlic 2

Chopped Capers 1 tbsp

Fresh herbs, mint, basil, parsley and coriander

Fresh Chilli, finely chopped

Extra virgin Olive Oil

For the fish

Lamb Brand Pink Pepper Corns, crushed

Salmon Fillets 2

Butter 2 tbsp

Horseradish Sauce

All you have to do is:

Place the gnocchi ingredients into a mixing bowl and knead with enough eggs into non-stick dough. Transfer onto a lightly floured surface, divide and roll into cigars, chop into gnocchi bites and chill.

In a separate bowl marinade the tomatoes with the remaining marinating ingredients. Brush the salmon lightly with the horse radish and roll in the pepper corns. Cook the salmon to the desired temperature in melted butter over moderate heat.

Cook the gnocchi in boiling salted water and toss with the marinated tomatoes. Serve the salmon over the marinated gnocchi.