Walnut Crusted Salmon, Goats Cheese Truffle Ravioli.

Walnut Crusted Salmon, Goats Cheese Truffle Ravioli.

Walnut Crusted Salmon, Goats Cheese and Truffle Ravioli.|Fine Dining at Home.

For this walnut crusted salmon and ravioli dish I wanted to make a dish full of flavours and textures that can be put together at the last minute. If you have never made your own pasta yet, follow my Pasta Masterclass post. It’s straight forward enough, but can be a little messy. The results are well worth it though. I don’t know why it’s taken me so long to work this out, but a tip from Angela Hartnett on BBC Food and Drink is to put semolina on the pasta to stop them sticking. This then falls off in the water when you cook them.

The crust on the salmon is a basic breadcrumb with added hazelnuts for texture and walnut oil for a little extra touch. Underneath all of this, there is some creamed cabbage. Serve with your favourite green vegetable.[purerecipe]


    Walnut Crust

  • 50g Breadcrumbs
  • 2 Tbsps Parsley
  • 50g Hazelnuts
  • 2 Tsp Grain Mustard
  • 2 Cloves Garlic
  • 3-4 Tbps Walnut Oil
  • 4 Skinless. Salmon Fillets
  • Goats Cheese and Truffle Ravioli

  • 200g Strong White Flour
  • 2, plus 2 egg yolks. Eggs
  • 1 Tbsp. Oil
  • 300g, soft. Goats Cheese
  • 300g Chestnut Mushrooms
  • 1 Tbsp Chopped Parsley
  • 1 Tbsp Truffle Oil
  • 1 Clove. Garlic


  1. Make the ravioli, follow the link above for more detailed instructions. Otherwise, put the flour and eggs into a food processor with a good pinch of salt. Blitz until breadcrumb consistency. Tip out onto your work surface, oil the surface and press together and knead until you get a smooth springy ball. Wrap in cling film and put in the fridge for 30minutes.
  2. Fry garlic and and mushrooms for a few minutes, turn off the heat, then stir in the goats cheese, truffle oil and parsley. Let cool.
  3. Roll the pasta with a rolling pin so that it will fit through a pasta machine. Roll it up to No 7 on the scale. I now use my 9cm chef's rings to estimate how many raviolis per sheet of pasta I can make. Place a teaspoon of the mixture in the middle, wet the outsides of the circles and lay another sheet of pasta on top. Cut out with the chef's rings. Cover them in semolina/polenta to stop them sticking together and to the plate.
  4. For the salmon crust. Put all the ingredients in your food processor and blitz to a sticky consistency. Press this together and carefully put on the salmon fillets.
  5. To cook these place under the grill for a few minutes to crisp up and brown the crust. Transfer to a 180°c Fan oven for 15minutes.
  6. To cook the raviolis, bring some salted water to a rolling boil. Add the raviolis and cook until they rise to the surface and then give them another minute.


  1. Each post seems more lovely than the last David. Walnuts, hazelnuts and truffle oil with salmon sounds incredible; I love the creamy tart taste of the goats cheese as contrast to the earthy nuts and salmon. The ravioli look so beautiful too, I could eat them as a course on their own with a little arugula salad. Nicely done.

    • Dave Crichton

      Thanks Eva, I can’t believe how many people really like this post. It was something I came up with at the last minute. I was going to make artichoke and truffle raviolis but couldn’t find any artichokes. Sometimes simplicity is the best.

  2. The ravioli sounds amazing David! Goats cheese, mushrooms and truffle oil….yum. The salmon sounds beautiful too, love the walnut crust.


    • Dave Crichton

      Hi Nazneen, as I have replied to Eva above, I was trying to make Jerusalem Artichoke and truffle ravioli. I think they would be equally as nice.

  3. Absolutely everything about this dish makes my mouth water. I love the combination of flavors you’ve chosen (and also appreciate your link to making pasta).

    • Dave Crichton

      Hi Diane, the pasta thing is like making bread. The more you do it, the more you know when its right and what pitfalls to avoid.

  4. Mouthwatering…..looks so perfectly turned out, and the flavors are jumping out even as I am reading them. Thanks for creating such a wonderful dish. Something to savor for sure.

  5. Gorgeous meal! Love the pasta and that salmon with the crusted walnuts sounds so decadent. I think it would be fun with your post to start asking people how much would you pay for this in a nice restaurant. With a fine grating of a little truffle on top of your pasta at least 30-35 $ a plate. Maybe more… Happy flying and take care, BAM

    • Dave Crichton

      That’s a great idea Bam. I suppose I should do the costings myself and work out cost versus what people would pay. Off the top of my head, I reckon this would have cost about £4-5/head. So selling at £25($35) is a nice mark up. Think in my imaginary restaurant I’d go for £20 and see how it goes.

  6. What a wonderful combination of flavors, David.

  7. Oh dear, my pasta maker rusted through neglect and a damp Irish cottage. I’ll have to invest in another. Meanwhile, I shall attempted to roll the pasta thin enough with the rolling pin – saves on the gym membership. David, when are you opening the restaurant!

  8. Pingback: Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home - Poppy Seed Stuffed Rolls - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

  9. I think it’s sounds absolutely bril. I will try it tomorrow. Ideally I would like to try the Jerusalem artichoke filling. Can you give me e recipe for this too?

    • Dave Crichton

      Hi Birgit, simply boil them in skins for 20minutes. Scoop out flesh, add a splash of cream and blitz to a purée. Season, if its quite liquid, simmer for 15-20mins until it thickens. Then add as much truffle oil as you feel necessary.

      I hope it turns out ok.

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