150g/5oz butternut squash, peeled, cut into 1.25cm/Β½in pieces
2 tsp chopped fresh marjoram
2 large baking potatoes
60g/2Β½oz Italian '00' flour, plus extra for rolling
salt and freshly ground black pepper
150g/5oz cooked chestnut, peeled and chopped
1 tsp salt
75g/3oz butter
4 free-range egg yolks
30²µ/1Β½΄Η³ϊ parmesan, freshly grated
4 x 175g/6oz salmon fillets, skin on