Posts Tagged ‘hot smoked salmon’

Hot Smoked Trout & Dill Spaghetti

A lovely weeknight treat and so easy and quick to make. We used Barbecued Rainbow Trout from Goatsbridge Trout Farm in Kilkenny but any hot smoked trout or salmon will work perfectly.

Wine Suggestion: this works with lightly / judiciously oaked Chardonnay which gives structure and a touch of butteriness but retains the fruit and texture; your choice.

Hot Smoked Trout & Dill Spaghetti – serves 4

  • 400g spaghetti
  • 100g frozen petits pois
  • 100g hot smoked trout or salmon (see above), remove the skin and break into bite-sized chunks
  • a small packet of dill (about 25g), remove any thickish stalks and roughly chop
  • 3 tbsp of crème fraîche

Cook the spaghetti in loads of boiling, very salty water, for a minute less than the time given on the pack. Add the frozen petits pois and cook for another minute, then drain and return to the pan. Reserve some of the pasta water to thin the sauce.

Stir the hot smoked trout, dill, crème fraîche, salt and lots of black pepper into the pasta. Add a couple of tbsp of pasta water to the pan and toss everything together over a very low heat. Keep adding pasta water until you have a silky sauce, then serve in warm bowls.

(Original recipe from BBC Good Food)


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Hot Smoked Salmon Spaghetti

The Christmas parties have well and truly started at this stage and we already feel like we’ve eaten enough food to do us until the middle of January! Here’s a healthy pasta dish if you manage to get a night off and you only have to pick up a few ingredients on your way home.

Hot smoked salmon & dill spaghetti – to serve 4

  • 150g pack hot smoked salmon
  • 400g good quality spaghetti
  • 100g frozen petits pois
  • small bunch of dill
  • 3 rounded tbsp crème fraîche

Flake the salmon into bite-size chunks. Bring a large pan of generously salted water to the boil.

Cook the pasta according to the pack and throw the peas in for the last couple of minutes.

Throw away the dill stalks and roughly chop the fronds. Keep about 4 tbsp of the pasta water, then drain and return to the pan with the reserved water. Put the pan over a really low heat, then add the salmon, dill, crème fraîche, salt and loads of black pepper. Toss together and heat briefly, then serve.

Wine Suggestion: A richer Chardonnay from a cool climate (think Burgundy or the Macedon Ranges in Australia rather than the Barossa Valley) should go well with the hot smoked salmon.

(Original recipe from BBC Good Food)

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