Highland Pasta with Smoked Salmon
I was given this recipe when I went to the Isle of Skye to write about salmon farming on the Strathaird Estate. It makes a very special and extremely quick supper dish for two people, or it can be served as a starter for four. It is good with any pasta shape; tagliatelle or campanelli are good.
Serves 2 as a main course or 4 as a starter
|4 oz (110 g) pasta|
|8 oz (225 g) smoked salmon|
|1 oz (25 g) butter|
|1 medium onion, finely chopped|
|1 clove garlic, crushed with 1 teaspoon salt|
|4 oz (110 g) chestnut mushrooms, thinly sliced|
|1 level teaspoon mild curry powder|
|1 level tablespoon plain flour|
|5 fl oz (150 ml) white wine|
|2 level tablespoons crème fraîche|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from The Delia Collection: Fish and has also appeared in Sainsbury’s Magazine.
Begin by melting the butter in a solid-based frying pan, then add the onion and sauté over a low heat until soft. This will take about 7 minutes. Now add the crushed garlic and mushrooms and continue to cook for a further 2-3 minutes.
Next mix the curry powder and flour together and stir these into the butter to soak up all the juices. Then add the wine gradually, stirring briskly after each addition and, when all the wine is added, cook for a further 3 minutes before finally adding the crème fraîche.
The sauce is now ready and can be made up to this stage in advance, but lay a piece of clingfilm over the surface if you're not using it immediately.
When you're ready to cook the pasta place a large saucepan with plenty of lightly salted water on to boil and cook the pasta for 10 minutes or until it is cooked to your liking, but still retains some bite. Meanwhile, tear little pieces of smoked salmon lengthways into strips, then reheat the sauce and add the salmon at the very last minute, just before serving.
Now drain the pasta, return it to the pan, then quickly stir in the sauce and smoked salmon and serve at once in deep heated bowls.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed.
Once you have made your fresh tomato sauce – a stage that can be done a day or two ahead – then this is a delightfully easy dish to make for lunch or supper.
This recipe consistently appears in your top 10 favourites on the site - and no wonder! Summery vegetables in a light creamy cheese sauce and pasta are an irresistible combination, whether you're veggie or not!
A moveable feast, you can use a variety of vegetables here - in summer, courgettes are good, or onions. Leave out the bacon for a vegetarian version...
I like this made with penne, but wholewheat macaroni makes a good alternative. Courgettes can be replaced with leeks, broad beans or broccoli sprigs and, for a vegetarian, in addition to these the bacon can be replaced by mushrooms.
A summer pasta dish if ever there was one, this recipe combines peas and beans with a rich cream sauce. If you've got vegetarians to feed, this is perfect…
Most Popular recipes
Win 1 of 8 Judge Ice Cream Makers
Win a Galvanina summer picnic hamper
Creamy chilli chicken
30 Jun 2015 18:10
30 Jun 2015 19:23
30 Jun 2015 19:32
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
29 Jun 2015 14:56
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
In the garden
14 Jun 2015 21:50