The fourth recipe in our recipes with Rachael series is Hot smoked salmon with pea & mint fettuccine. This one is a brilliant pasta dish for the summer.
- 300g Made@SFH Hot Smoked Salmon (Deli Counter)
- 200ml Creme Fraiche
- 1 Shallot
- 1 Lemon
- 1 Garlic Clove
- Bundle of Asparagus
- 40g Breadcrumbs
- Tbsp of Olive Oil
- Knob of butter
- Truly Unique Pea and Mint Fettuccine Pasta
- 50g Parmigiano Reggiano (Cheese Counter)
- Small sprig of fresh mint (Optional)
Racheal has used our own smoked salmon from the deli counter pairing it with Truly Unique pasta (based in Woodbridge) and their pea & mint fettuccine.
Grate half of the lemon, the Parmigiano and finely chop the garlic. In a bowl combine with the breadcrumbs and olive oil. Gently dry fry them in a frying pan until golden and crispy. Then set aside.
Finely chop up the Shallots and cook on a medium heat with the butter. Gently fry them until just soft not brown.
Cut the woody ends off the Asparagus, then using a peeler, peel the Aspargus from top to bottom, creating ribbons.
Heat a pan of salted water and bring to a boil, cook the pasta to instructions on the side of the pack or until al dente.
In a frying pan, gently break up the salmon into pieces discarding the skin, add the creme fraiche, shallots, squeeze of lemon juice and the asparagus ribbons. Simmer on a medium heat until the pasta has cooked. Season with salt and pepper to taste.
Reserve a cup of the pasta water before draining and add to the creme fraiche, this will loosen the sauce. Drain the pasta then carefully fold the pasta into the creme fraiche and salmon.
Plate up and sprinkle the toasted lemon and garlic breadcrumbs on top. Optionally add a few sprigs of mint. Enjoy with a nice glass of Rose in the garden.