Smoked Salmon Pasta
Salmon is the foundation of this meal, but the inclusion of fennel and dill make it a taste sensation. If you can’t get them, substitute them with parsley, or broccoli or both. It’s the base that’s important. SERVES 4
- 2 tbsp butter
- 1 bulb of fennel
- 3 tbsp finely chopped fresh dill
- 2 cups of cream
- 1½ tbsp of lemon juice
- 2 tsp of finely chopped lemon zest
- 500 gm of spaghetti, or fettuccine
- 400 gm of smoked salmon, slivered
- Sea salt and pepper to taste
Method
Put a large pot of salted water on the stove or fire and bring it to a rapid boil.
To make the sauce, melt the butter in a large pan, add the fennel and dill and cook until it is softened, about two or three minutes.
Add the cream, lemon juice and zest and combine with the fennel mixture. Bring this to the boil and then reduce heat and cook for a further couple of minutes. Turn off the heat and allow the sauce to rest.
Meanwhile, add the pasta to the water and cook until ‘al dente’.
When the pasta is done, add the salmon to the sauce and fold it through, being careful not to break the salmon slivers up too much – reserve a few pieces to garnish the dish just before serving.
Once you have drained the pasta, add it to the sauce and fold the sauce through, making sure that the whole dish is well combined.
Serve immediately and enjoy with a crisp dry white wine.
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