This is a guest post from the fabulous Hanneke Eerden. She is the brains (and beauty) behind The Dutchess Cooks. If you love food, grilling, and great writing…her blog is for you. Without further ado, here’s Hanneke’s Pasta with Smoked Salmon.
Here we go again, it’s fish time today! Delicious smoked salmon with pasta (or the other way around)! Okay I admit, I didn’t smoke the salmon myself, sorry.. but when you will have this on your plate, you will be just as happy as I was!
It’s been mentioned before, but it’s so important and so I’ll tell you over and over again: it all depends on quality. Quality of the food that you buy. For example, for this recipe you need smoked salmon. You could go to the supermarket and buy those sealed packages that, according to the label, contains the best quality and only costs a fraction of what you would pay for fresh smoked salmon. And you will be disappointed in the recipe. Too salty, too little salmon taste. Just crap (no, not crab this time..).
What I would love you to try is go to a good store where they sell fresh fish. Order smoked salmon and if it’s too pricy, just buy less than you normally would do. Over here it wouldn’t break the bank, but I don’t know how the prices are where you live. Just do it. And make this recipe. Because you deserve a wonderful meal, a meal that will satisfy your expectations. A meal that will make you happy. And take your time to enjoy your supper! Yes, even pour yourself a glass of dry white wine and turn your boring supper into a feast! Halleluyah!
What do you need for this?
1 cup heavy cream
2 tablespoons capers, rinsed and drained
1 teaspoon dried chili flakes
A few sprigs of chives, chopped
4 ounces smoked salmon, cut into large pieces
¼ cup grated Pecorino cheese
Take a wide pan (you’ll understand later why..) and add the cream. Don’t turn on the heat yet.
Add the capers..
..the black pepper and chile pepper..
..and finally the smoked salmon.
Now it’s time to cook the spaghetti. And when the water is boiling and you added the pasta, you can slowly start heating up the sauce. Don’t let it boil!
Drain the pasta and add it to the sauce. And that’s why you need this wide pan. The pasta will absorb the sauce, keep the heat low. This will take about 5 minutes and keep stirring.
And here you have it, a delicious meal, that you finish off by adding a bit of the grated cheese.
For the dutch readers:
1 beker slagroom
2 eetlepels kappertjes, afgespoeld en afgedroogd
1 theelepel gedroogde chili vlokken
Enkele bieslook sprieten, grof gesneden
Ongeveer 100 gram gerookte zalm, in grove stukken
Spaghetti (voor de GOK-kers: ik heb de koolhydraat arme versie gebruikt!)
Geraspte Pecorino kaas
In een hapjes pan gaat de slagroom, kappertjes, peper, chili, bieslook en zalm. Dan kook je de spaghetti en in de tussentijd verwarm je langzaam de saus.
Als de spaghetti gaar is (al dente), giet je het af en meng nu de pasta met de saus. Laat de pasta goed de saus opnemen, duurt ongeveer 5 minuten, met het gas laag.
Vlak voor je het gaat serveren rasp je wat kaas erover en klaar!