I wanted to make a quick dinner with what I had in the fridge. Since I had a pack of fresh tagliatelle, smoked salmon and a pot of cream it was pasta with smoked salmon sauce. The original recipe was from one of my older recipe books; Pizza and Pasta by Susan Conte however we’ve adapted it since then.
The original recipe is as follows:
50g smoked salmon
200ml single cream
1 tablespoon grated parmesan chese
Prepare the sauce whilst the pasta is cooking.
Cut the smoked salmon into thin small strips.
Melt butter in a large pan and add cream.
Heat through and add smoked salmon and salt to taste.
Stir in a ladle of boiling pasta water.
When the sauce is cooked pour over the cooked pasta and top with grated parmesan (this is one of the rare fish pasta sauces that is improved by the addition of parmesan).
The most immediate change we made was to remove the salt. I rarely use salt when cooking and it really seems superfluous in a recipe with smoked salmon.
The next major change is to add a small red chilli into the sauce. This can be removed after cooking if you wish but it adds a much needed subtle kick to the sauce.
Lastly optionally add a tablespoon of capers to the sauce at the same time as the salmon.