Hot-Smoked Salmon Pasta with Beurre Blanc Sauce – Pasta is my Lifelong Friend

This doesn’t look like much does it?

What if I told you that it is one of the most decadent pasta dishes you will ever eat? What if I told you that it is extremely comforting and warms your soul in winter? What if I told you that, when served warm, it is a fantastic and filling pasta dish for a summer’s day without adding to the high temperatures?

How does it look now?

Scrumptious? Delicious? Mouth-watering? Yummy?

It is all of that and more… provided you can get past the disgustingly tasty amounts of butter required…

Image

Hot-Smoked Salmon Pasta with Beurre Blanc Sauce

Recipe by Valli Little, found in Delicious – Love to Cook.

Ingredients

  • 400g short, dried pasta (such as penne or orecchiette)
  • 1/3 cup white wine
  • 1/3 cup white wine vinegar
  • 2 French shallots (finely chopped)
  • 175g unsalted butter (chilled, chopped)
  • 1 cup frozen peas
  • 250g hot-smoked salmon or trout fillets (skin removed, flaked)
  • 4 tablespoons thicken cream
  • 2 tablespoons fresh dill (chopped)

Method

  1. Cook the pasta in a large saucepan of boiling, salted water until al dente, adding in the frozen peas in the last 2 to 3 minutes of cooking. Drain, reserving ¼ cup of the water, and return the pasta to the saucepan.
  2. Meanwhile, to make the beurre blanc sauce, place wine, vinegar and French shallots in a saucepan over medium-low heat. Cook for 3 to 4 minutes or until the liquid is reduced by half.
  3. Whisking constantly, add the butter, 1 piece at a time, until the mixture is thick. Remove from heat and cover to keep warm.
  4. Pour the beurre blanc sauce over the pasta and stir to coat, adding a little of the reserved cooking liquid to loosen, if necessary.
  5. Ass the peas, flaked salmon, thicken cream and dill. Gently toss to combine. Serve hot or warm with a crisp green salad.
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About Food Daydreaming

I follow new recipes perfectly the first couple of times and then I pull them apart and put them back together my way. My biggest pet peeve is when I follow a recipe to a tee and then it doesn't turn out the way it should... I end up growling in my kitchen and that's just not right ;)

8 responses to “Hot-Smoked Salmon Pasta with Beurre Blanc Sauce – Pasta is my Lifelong Friend

  1. Hmm there is rather a lot of butter, but sounds like it’s worth it! I have been looking at that book, wondering if it should go on my cookbook wish list. I’ll try this recipe and think about it some more! 🙂

  2. awoni3

    Oh man, salmon and beurre blanc together? Truly decadent! Must try!

  3. And my lifelong friend too! Happy New Year and all the best to you in 2014!

  4. Wow, how decadent! I recently discovered the joy of hot smoked salmon in a pasta sauce, you may, or you may well not, like the idea of having it without the butter! http://cheesybiscuit.wordpress.com/2013/11/12/hot-smoked-salmon-beetroot-fennel-seed-spaghetti/

  5. everything tastes better with a little beurre blanc. YUM!

  6. Pingback: Crispy Zucchini Flowers Stuffed with Ricotta and Mint | Food Daydreaming

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