Smoked salmon is well loved in our house. It’s so versatile and delicious on scrambled eggs, as a creamy pâté, in sushi rolls, tarts, chowder or soups, blinis, quesadillas and so forth.
Some enjoy smoked salmon in spaghetti carbonnara which I was almost tempted to make but felt I wanted the salmon to be center stage and leave the creaminess (ahem calories) behind. This dish can be ready in the time it takes to boil the pasta…I kid you not! While the pot of water comes to a boil and the cooking time for the spaghetti, you can have dinner on the table in 20 minutes!
Serves 2
75g smoked salmon at room temperature (more if you like), sliced
spaghetti
2 handfuls of rocket (arugula) washed
sprinkle of chili pepper flakes (optional)
extra-virgin olive oil
sun-dried tomatoes (homemade or purchased)
2 slices of bread, chopped finely
zest of 1 lemon
juice of half lemon
In a pot of sea salted boiling water, add spaghetti and cook al dente (or follow packet instructions). While the pasta is cooking, in a small frying pan heat 2 tablespoons olive oil over medium heat. Add bread crumbs and fry until crispy. Remove from heat and allow to cool. In a bowl add rocket and sprinkle with red pepper flakes. When pasta has cooked, drain and add to the bowl of rocket. Toss to combine. Add a splash of olive oil, lemon zest and squeeze the juice of the half lemon over the pasta. Add tomatoes, smoked salmon, and breadcrumbs. Gently toss and serve immediately.
To make your own oven-dried tomatoes, follow these instructions.
The Culinary Chase’s Note: I made my version of oven-dried tomatoes. It’s so easy to make and if you have any leftover, pop into a container and top with olive oil. Place in refrigerator for up 2 weeks. Enjoy!
- 75g smoked salmon at room temperature (more if you like), sliced
- spaghetti
- 2 handfuls of rocket (arugula) washed
- sprinkle of chili pepper flakes (optional)
- extra-virgin olive oil
- sun-dried tomatoes (homemade or purchased)
- 2 slices of bread, chopped finely
- zest of 1 lemon
- juice of half lemon
- In a pot of sea salted boiling water, add spaghetti and cook al dente (or follow packet instructions).
- While the pasta is cooking, in a small frying pan heat 2 tablespoons olive oil over medium heat. Add bread crumbs and fry until crispy. Remove from heat and allow to cool.
- In a bowl add rocket and sprinkle with red pepper flakes. When pasta has cooked, drain and add to the bowl of rocket. Toss to combine. Add a splash of olive oil, lemon zest and squeeze the juice of the half lemon over the pasta. Add tomatoes, smoked salmon, and breadcrumbs. Gently toss and serve immediately.
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