Recipes and production Raphaella Frame-Tolmie Photographs Sean Calitz Ingredients: • 250g salmon fillet • 2T olive oil • 1T vodka • Salt and pepper • 15g fresh dill, chopped • 2T olive oil • 1 onion, finely chopped • 2 garlic cloves, crushed • 2 tins chopped, peeled tomatoes • a pinch of cayenne pepper • salt and black pepper • 1/2 cup vodka • 1/2 cup cream • 500g penne Directions: Preheat the oven to 180ºC. Place the salmon in a roasting tray. Drizzle the olive oil and tablespoon of vodka over it, season with salt and pepper, and sprinkle a pinch of the chopped dill on top. Cover the tray with foil and bake the fish for about 20 minutes. Set aside to cool. To make the sauce, heat the olive oil in a saucepan and brown the onions and garlic. Add the tomatoes and bring to the boil, and season with the cayenne pepper, salt and pepper. Add the vodka, reduce the heat and allow to simmer for about 10 minutes. Remove from the heat and blitz with a stick blender. Bring a large pot of salted water to the boil, cook the pasta until al dente and drain. To complete the sauce, return the tomato mixture to the heat and stir in the cream and remaining dill. Flake the salmon with a fork and add it in. Pour the sauce over the pasta and toss through to coat. Serves 6 This recipe was originally featured in the May 2012 issue of House and Leisure.