We love it when you come across great recipes by pure chance. We only made this as we had some smoked salmon leftover in the fridge and weren’t able to find filo pastry for the recipe we had originally planned. It was also late and we were grumpy and hungry. This definitely is a mood enhancer!
Linguine al Salmone e Salsa di Pomodoro – to serve 4
- 40g butter
- 1/2 onion, chopped
- 120 ml brandy
- 500g fresh tomatoes, peeled and diced, or tinned chopped tomatoes (if it’s February!)
- 120g smoked salmon, cut into strips
- 100ml double cream
- 350g linguine
Melt the butter in a saucepan. Add the onion and cook over a low heat for about 5 minutes. Pour in the brandy and cook until the alcohol has evaporated. Add the tomatoes and simmer for about 10 minutes until thickened. Add the salmon, season with pepper, stir in the cream and heat gently. Meanwhile, cook the linguine. Drain, tip into the pan with the sauce and toss.
Wine Suggestion: You don’t want to overwhelm the flavours and yet still need something to stand up to the cream and rich, smokey Salmon. We would choose a good Albariño from Rias Baixas in Spain, or a dry, Provençal Rosé.
(Original recipe from Silver Spoon, Phaidon, 2009.)