Linguine with Smoked Salmon Recipe
Happy new year to you all, if you are not sick to death of hearing that or saying it yet * I am*. I am also not quite ready to say hello to the new healthy 2017 version of me yet. To be fair, I doubt if I’ll ever be ready for that version of me, but I digress. As of some point in January I am aiming to stop eating refined sugar and carbs, but it can’t be this week as we are going out to dinner twice and one of the meals is a 7 course Italian supper with no menu, so it’s not looking good for me and my increased backside this week. So with carbs in mind, here’s my Linguine with Smoked Salmon recipe for your perusal.
I have been making this dish for years. When I was young and slim we used to eat at an Italian restaurant in Brighton and without fail, I would choose pasta al salmone on every visit. My dish is based on this classic, but probably lacks even a whiff of authenticity, however, it’s bloody simple to make and unfailingly delicious every time I make it. This cream based, parmesan laced sauce is dotted with pale pink smoked salmon and fresh dill and with the option of a pea, if they don’t offend. This can be on the table in 20 minutes and loved by all who cross it’s path.
I fashioned this batch with some rather special hand carved smoked salmon left over from Christmas. And when I say hand carved, it was carved by me, so butchered rather than banquet sliced. This is so simple, but quite special enough for guests, I think. It goes so well with a bucket of white wine too, unless your January is a dry one. If it is, I am rather partial to a sparkling water which is as refreshing *I’m lying*.
And there’s my elegantly hacked smoked salmon, my knife skills really are second to none. Btw, the kitchen’s still not finished but it is so lovely being back in the space and I have a new table, a bench and a rather lovely new chair which the dog has claimed as his own.
Good to see the new year has not hindered my rambling skills. So enough of my handsome looking Ted, and back to the super tasty pasta dish.
Make a start by bringing a large pan of salted water to the boil. Cook your pasta according to the instructions on the packet. I chose linguine but only because I like it, if there’s one you prefer then go for it.
While this is cooking, chop on with the sauce. Take a large frying pan and pour in the double cream. Bring this to a simmer over a low heat.
Once the cream is simmering, tip in the sliced or hacked smoked salmon and cook for 3 to 5 minutes or until the fish is opaque.
Grate the parmesan and lemon zest then add this, with the chopped fresh dill to the simmering smoked salmon and cream. Stir well and cook for a minute or until the cheese has just melted, then turn off the heat.
If you are including the peas, add a cup full to the simmering pasta a minute or two before the cooking time is up.
When cooked, drain the pasta, reserving a little water, and add to the smoked salmon laden sauce.
If the sauce is too thick, use a little of the reserved pasta cooking water to loosen it off. Once the pasta is evenly coated, serve in large portions with more fresh dill and lots of parmesan shavings.
This is one of my family favourites, minus the peas for someone, I hope you love it too.
This is such a pretty dish. Deceptively light given the cream and parmesan. Such elegant pastel colours too, given the grey skies on the day I photographed this.
2017 will be the year of pretty colours instead of greys, I am certain of it.
Linguine with Smoked Salmon Recipe
You will not need any complicated equipment
500g linguine, or another pasta of your choice
A cup of frozen peas, optional
400ml double cream
200g smoked salmon, sliced
100g parmesan, grated
zest of a lemon
Fresh dill, or parsley, a couple of tablespoons, chopped
salt and pepper
Extra fresh dill or parsley to garnish with parmesan shavings
Bring a large pan of salted water to the boil and add your linguine or pasta of your choice. Cook for the time stated on the packet.
While the pasta is cooking, take a large frying pan and pour in the double cream. Bring the cream to the simmer over a low heat then add the sliced smoked salmon and cook for a couple of minutes or until the fish is opaque. Then stir in the grated parmesan, grated lemon zest and fresh dill. Stir well and cook for a minute until the cheese has melted then turn off the heat. Taste to check for any salt and pepper requirements.
If you are including the peas, add them to the simmering pasta a minute before the cooking time is up. Drain the pasta reserving a little of the cooking water. Tip the drained pasta into the sauce and stir well. If the sauce is too thick, add a splash of the pasta cooking water to loosen it off.
Serve in large portions with some more fresh dill and parmesan shavings.