Mix together the eggs and olive oil using a fork. Gradually add in the sieved flour also using a fork. When all the flour is mixed in, knead the dough with your hands for about 10 minutes, then wrap it in cling film and put into the fridge until needed.
Wild salmon mousse
Blend the wild salmon with the egg, the yolk and 70g of cream until smooth. Pass through a drum sieve. Melt the butter and mix with the remaining cream. Gradually fold into the mousse. Grate the lemon zest into the mousse and season with the salt and pepper. Check the seasoning by poaching a small amount of the mousse in a small pot of simmering salted water. Place the rest of the mixture in a piping bag and then put into the fridge.
The ingredients below will form a raft. This is a combination of ingredients that are added to clarify broth by trapping the impurities and then rising to the surface.
Blend together the salmon and the vegetables. Mix in the tomato purée, egg whites and salt. Put into a tall narrow pot and add the fish stock. Mix thoroughly and add in the onions, blackened side facing down.
On a low heat slowly bring the mix up to temperature, stirring occasionally, ensuring that it does not stick to the bottom of the pot. When the raft starts to bind and hold together, do not stir again. It will gradually float to the top.
Once at the top, make a hole in the middle. Allow the mix to simmer for approximately 1 hour.
Check the seasoning – if more salt is required, season the raft and ladle the liquid on top and allow to sink through. When ready carefully ladle the consommé from the hole in the middle through a muslin cloth.
Cut the pasta dough in half, and roll half in a pasta machine until paper thin. Pipe the salmon mousse on to the rolled pasta in even circles – about 5cm diameter.
Roll the other piece of dough until paper thin. Carefully place over the top of the piped mousse. Using a round plastic cutter secure the pasta by gently pressing down – do not cut. Using a slightly larger circular cutter, cut the raviolis from the pasta.
Peel the zest from the 2 lemons. Juice the lemons. Cut the zest into small 2cm batons. Blanch in boiling water and refresh in ice water – repeat three times.
Put the lemon batons into the lemon juice in a pan. Add sugar until you reach a balance of sweet and sour. Reduce to the consistency of syrup. Blanch the broad beans for 3-5 minutes.
Heat the consommé – do not allow to boil rapidly. Blanch the ravioli in salted water until the pasta is cooked – again do not boil. Pour the hot consommé over the ravioli when serving. Garnish with the blanched broad beans and the lemon confit.