I’ve recently acquired a taste for smoked salmon and this recipe is great for a mid-week meal as it can be prepared quite quickly with minimal ingredients.
For this recipe I prefer salmon from Huon Aquaculture.
- 250g linguini pasta
- splash of olive oil
- 2 shallots chopped
- 1/4 cup capers, drained
- 1 clove garlic
- 1/3 cup dry white wine
- 1/3 cup chicken stock
- 1/4 cup thickened cream
- 100g Huon Premium smoked salmon
- a handful of fresh dill
- lemon wedge to serve
- Cook pasta to the packet instructions ensuring water is well salted. Add half of the chicken stock liquid to the boiling water for pasta. This will provide the pasta extra flavour. Before draining reserve a cup of the liquid and set aside.
- Heat olive oil in a frypan over medium heat. Add onion, stirring occasionally to ensure golden and softened.Then add in capers and garlic clove cook for a minute until fragrant. (As I have an intolerance for garlic I leave the garlic in tact and remove shortly after, to just add a bit of additional flavour. You can crush the garlic and add this in here if you wish).
- Increase heat and add white wine to onions and capers. Cook for a couple of minutes until wine has reduced. Next add in the stock and repeat the process allowing to reduce. Finally add the cream and reduce the heat. Simmer for a few minutes, stirring occasionally. The creamy mixture should reduce and thicken nicely.
- Add the creamy mixture to the pasta. If required add a small amount of the water reserved from the pasta to make the creamy mixture more liquid if required. Add the dill and chopped smoked salmon and stir through. Reserve a small amount of dill for garnishing.
- Squeeze some lemon and cracked pepper to serve.
Enjoy with a glass of white wine like Pinot Grigio or Sauvignon Blanc