Roasted Salmon & Mascarpone Filling

Shapes:

• Classic Ravioli
• Scarpinocc
• Stuffed Gnocchi

Ingredients

• 12 ounces (340 grams) skinless boneless salmon fillet, preferably sockeye
• Kosher salt and freshly ground black pepper
• 1 lemon
• 1 tablespoon (15 ml) extra-virgin olive oil
• 8 ounces (225 grams) mascarpone
• ¼ cup (5 grams) fresh dill fronds
• 2 tablespoons minced fresh chives

Directions

1. Heat the oven to 400°F/205°C.
2. Pat the salmon dry with paper towels and season generously all over with salt and pepper. Slice half of the lemon into thin rounds and arrange them on a parchment-lined sheet pan. Place the fish on top and coat with oil. Roast the salmon until just cooked through, usually 8 to 12 minutes, but potentially longer depending on its thickness. Flake the fish onto a plate and let cool completely.
3. Add the salmon and mascarpone to the bowl of a food processor and pulse until smooth and mousse-like, scraping down the sides of the bowl as needed. Add the dill and chives and pulse in short bursts until the dill is finely chopped. Season to taste with salt, pepper, and a squeeze of lemon juice.
4. Transfer the filling to a bowl or piping bag and refrigerate until chilled, about 1 hour. If chilling overnight, let the filling soften at room temperature for about 30 minutes before use.