For the sauce
1 medium leek, thinly sliced
1 clove garlic, finely chopped
½ tsp paprika
2 tbsp butter
100ml white wine
400g salmon, skinned and diced
100g raw shelled prawns
3 large scallops, including the corals, sliced (optional)
150ml double cream
½ lemon, zest and juice
1 tbsp chopped parsley
1 tbsp olive oil
Salt and freshly ground black pepper
Watercress, for garnishing
Lemon slices, for garnishing
Make the pasta dough as per the pasta making instructions below, wrap in cling film and rest for at least 30 minutes.
To make the sauce, heat the olive oil in a medium size sauce pan over a medium heat. Add the leek and sauté for about 5 minutes until just softened but not brown. Stir in the garlic, paprika and cook for 1 minute.
Add the butter and melt, add the white, increase the heat slightly, and stir in the salmon and carefully sauté for about 2 minutes, add the prawns and cook for a further 1 to 2 minutes depending on the size, then add the scallops, if you are using them. Saute for a further 1 minute. Pour the cream into the sauce, add the lemon zest and juice and parsley and stir until the sauce thickens slightly. Set aside.
Divide the dough into 5 equal pieces; roll the dough through all the settings on your pasta machine, ending with the second to last setting. Keep the dough you are not working with covered with a damp cloth. Cut the dough into 12cm x 8cm rectangles.
Bring a large pot of salted water to the boil. Add a little olive oil. Cook the rectangles for about 2 – 3 minutes and carefully lift them out with a slotted spoon.
To serve, gently toss the pasta rectangles with the sauce. Sprinkle over a few sprigs of watercress and serve immediately.