PASTA AL SALMONE AFFUMICATO – PASTA WITH SMOKED SALMON
I’m very happy to share this recipe with you, as it is the result of pure improvisation from an evening a few years ago. I was trying to decide what to make for dinner for my family. I started to put together several ingredients to try to please everybody’s palate and it turned out to be a hit! Since then I have been making this dish quite often and I always get the same positive feedback.
500g pasta (any short type of your choice – I prefer to use wholewheat pasta)
1 medium yellow onion
1 fennel bulb+stalk thinly sliced
4 to 5 ounces of smoked salmon
12 mushrooms ( I like to use either crimini or shiitake mushrooms)
Lemon zest (from 1 lemon)
1/4 cup of white wine
Salt and Pepper
Bring a medium size pot with water to boil for the pasta. In a large pan sautee the onions and fennel in olive oil for a couple of minutes, then add the mushrooms, lemon zest, and some dill. Season with salt and pepper. Add the smoked salmon and the white wine keeping on a medium-hight heat until the wine has evaporated. Add some lemon juice and the reamining dill. Drain and transfer the pasta to a large bowl. Add the rest of the ingredients and mix well. Adjust with salt and pepper and enjoy!
If you’re having guests for dinner and you want to impress them, this dish is what you want to make. You cannot go wrong (unless your guest hates fish!). I love to cook with herbs and fresh dill has a unique flavor, which goes very well with this recipe. This pasticcio di patate e salmone is absolutely delicious and yes, it does require a bit more work, but you will be pleased when each single bite will literally melt in your mouth and will satisfy your appetite leaving you with a smile on your face. I’m pretty sure that there won’t be any left over. I’ve been cooking this dish for years on special occasions. Today I made it just for my family and we all enjoyed it!
1 lb potatoes peeled
1 lb salmon fillet cut in cubes
1 garlic clove
1½ cups of rice milk (or regular milk)
4 Tbsp butter + 2 Tbsp for the sauce
2 Tbsp flour
1 lemon for juice and zest
1 Tbsp fresh dill
salt and pepper
¼ cup cheese grated Parmesan or Emmental (optional)
Preheat the oven to 350 F
Boil or steam the potatoes until they are cooked through. Drain the water and mash with milk, butter, salt and pepper. Put to the side and keep warm. In the meantime place the salmon on a skillet and cover with milk. Bring to boil and cook for 3 to 4 min. Drain the milk and reserve it for later. In another pot melt the butter with the onions and garlic and cook for a few minutes. Add the flour and stir at the same time. Add the milk from the salmon, bring to boil while you’re stirring it to avoid clumping and reduce to simmer until you obtain a creamy consistency. Add the zest and the lemon juice, salt and pepper. Transfer the fish to a baking dish and pour the sauce over and mix gently. Make a layer on top with the mashed potatoes and sprinkle with some grated cheese.
Bake for about 30 minutes until you obtain a nice golden brown crust on top.