It takes about 15 minutes all up, and can be made just before your diners want to dig in! Change ), You are commenting using your Twitter account. 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Change ), You are commenting using your Facebook account. ( Log Out / Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. This is the second recipe I’ve tried this week since acquiring the book. Place the cream, mustard, lemon juice and salt and freshly ground black pepper into a saucepan and bring to the boil. I made Hot-Smoked Salmon Pasta, a beautiful pasta dish with heaps of fresh asparagus to go with the hot-smoked salmon. Thank you too, to the enthusiastic R, his partner S and the taste taster Bella, their beautiful golden Labrador. Cook the salmon for around 10 mins or untill pink through. Change ), You are commenting using your Google account. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat. A real crowdpleaser! Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready. Thoughts and conversation about food, and other interests, being shared from beautiful Sydney, Australia. The crispy salmon skin adds a lovely crunch, finished with … ( Log Out / ( Log Out / Add the sliced asparagus stalks, and toss occasionally until the pasta… It’s a great recipe, do give it a go! Jamie whips together a flavour filled hot smoked salmon pasta topped with beautiful asparagus ribbons. It is so simple, with a ton of recipes that read well, cook well and more importantly eat well! Finely slice the remaining stalks, discarding the woody ends. 300sdried taglierini or angel-hair pasta (I used the latter), 100ml half-fat crème fraiche (I couldn’t find half-fat – the full fat seemed to work fine!). https://www.bbc.co.uk/food/recipes/creamypastawithsalmo_79948 Add the salmon and cook for 2-3 minutes. I made St Clement’s Polenta Biscuits a couple of posts back, this time I went savoury. Use a speed peeler to strip the top tender half of the asparagus stalks into ribbons. Method. The crispy salmon skin adds a lovely crunch, finished with a fresh twist of lemon and crème fraîche. However for the last month I have been without a kitchen, as my old one has been demolished and the new one is very slowly taking shape. It's easy and quick without skimping on flavour. Finely great half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of the reserved cooking water and the crème fraiche. Enter your email address to follow this blog and receive notifications of new posts by email. Add the asparagus ribbons, toss again, then season to perfection with sea salt and and black pepper. Meanwhile be cooking the salmon in a frying pan. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Start to cook your pasta following the packet instructions. Post was not sent - check your email addresses! ( Log Out / Serve with lemon wedges, for squeezing over.
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