This week, Lucy is back and she’s sharing an elegant family supper dish, which could also utilise some more Christmas leftovers.
Happy new year to you all, if you are not sick to death of hearing that or saying it yet. 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. 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. So with carbs in mind, here’s my Linguine with Smoked Salmon recipe for your perusal.
I have been making this dish for years. Back in the day we used to eat at an Italian restaurant in Brighton and without fail, I would always choose pasta al salmone. My dish is based on this classic, but probably lacks even a whiff of authenticity, however, it’s simple to whip up and unfailingly delicious every time I make it. This cream based, parmesan laced sauce is flecked 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 elegantly 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, if not as rewarding.
This recipe will be on Lucy Loves this week.
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 sauté 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 3 to 5 minutes or until the salmon turns 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.
If you are including the peas, add them to the cooking 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.