Thursday, 26 July 2012

Salmon and Dill Spaghetti

Hot smoked salmon
Salmon is often smoked by one of two methods: hot-smoking or cold-smoking. Hot-smoking effectively 'cooks' the fish, because it's smoked over heat of nearly 140C for six to 12 hours depending on the size of the fish.
This means the fish loses its delicate texture, moisture and it becomes firmer yet delicate with a creamy, almost mousse-like consistency.

Salmon and Dill Spaghetti

200g slab of boneless hot smoked salmon
150g frozen petits pois
a small bunch fresh dill
1/2 cup  crème fraîche
juice and grated rind from 1 lemon 
salt and pepper


Flake the salmon into mouthful-sized chunks in a bowl. Discard the skin, if any.
In a large pan, cook the pasta according to its pack. When the pasta is almost done, throw in the peas.
Remove any tough stalks from the dill, then chop the fronds fairly roughly.
Reserve about 4 tablespoons of the pasta water, then drain the pasta and peas and return them to the pan with the reserved water.
Set over a very low heat, then toss in the salmon, dill, crème fraîche, lemon juice and rind, salt and plenty of freshly ground black pepper.
Toss everything together lightly and heat through briefly, then serve.