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Rich Salmon Macaroni

This is super rich and luxurious and needs no other accompaniment than lots of dressed salad leaves (and a glass of wine of course).

Wine Suggestion: There are two options here. One is to balance the richness of the dish with an equally weighty wine and for this we’d drink a good white Burgundy, Meursault preferably. Conversely you can cut through the richness with something a bit more fresh and zingy such as a good Sancerre, the key here is to make sure the wine has texture and concentration so it’s not overwhelmed. Again, choose a very good producer if you can. 

Salmon with macaroni – serves 4

  • 600ml double cream
  • 400g piece of salmon fillet
  • 1 bay leaf
  • 150g macaroni
  • 2 tbsp wholegrain mustard
  • 50g sourdough bread
  • large handful of fennel fronds/dill

Preheat the oven to 200ºC.

Pour the cream into a saucepan and add the salmon, bay leaf and some freshly ground black pepper. Bring almost to the boil, then turn the heat down and cook gently for about 10 minutes or until the flesh flakes easily, then remove from the heat.

Boil the pasta in lots of salty water for about 9 minutes, then drain and tip into a baking dish. Remove the salmon from the cream and flake into large chunks, discarding any skin and bones. Tuck the salmon in amongst the pasta. Add the mustard to the cream with a little salt, then pour over the salmon & pasta.

Put the sourdough bread and fennel/dill into a food processor and pulse to coarse crumbs. Scatter the herby crumbs over the pasta. Bake for 20-25 minutes or until the crumbs are golden.

(Original recipe from The Kitchen Diaries III by Nigel Slater, Fourth Estate, 2015.)

Mac n Salmon

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