Hot-smoked salmon with creamy pasta & pine nuts
Add a few special ingredients to this simple pasta sauce and you have an impressive meal for friends in just 15 minutes
- Prep: 5 mins
Cook: 10 mins
- Serves 6
- Easy
Ingredients
- 600g trofie pasta
- 100ml white wine
- 142ml pot double cream
- 2 tbsp grated parmesan
- 450g hot-smoked salmon, skin removed and flaked into chunks
- 85g toasted pine nuts
Watercress & cucumber salad
...with citrus poppy seed dressing. While the pasta is cooking, make the salad.
For the dressing, whisk together 1 crushed
garlic clove, ¼ tsp English mustard powder,
1 tbsp poppy seeds, 1 tbsp orange juice,
zest and juice 1 lemon and 5 tbsp olive oil.
Season well. Can be stored in the fridge for
up to 1 week. Give the dressing a good
shake and toss half with 200g watercress
and some cubed cucumber. Serves 6.
Method
-
Cook the pasta in boiling salted water
according to pack instructions. Meanwhile,
bring the wine to the boil in a large frying
pan, then simmer for 1 min. Reduce the
heat, stir in the cream and season well.
-
When the pasta is cooked, drain briefly and
tip into the frying pan with the sauce. Add
the Parmesan and flaked salmon pieces, and
mix gently together. Pile into bowls, sprinkle
with pine nuts and serve with the watercress
salad (recipe below) alongside.
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